The use of sorghum flour in premixes for griddle cakes, waffles, and gingerbread

dc.contributor.authorAcker, Geraldine Enoden_US
dc.date.accessioned2014-04-24T15:35:23Z
dc.date.available2014-04-24T15:35:23Z
dc.date.digitized2011en_US
dc.date.issued1949en_US
dc.date.published1949en_US
dc.descriptionTypescript, etc.en_US
dc.descriptionDigitized by Kansas State University Librariesen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/17470
dc.languageen_USen_US
dc.publisherKansas State Universityen_US
dc.rights.accessRightsThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.en_US
dc.standard.bitdepth8 bit grayscaleen_US
dc.standard.capturehardwareEpson Expression 10000XLen_US
dc.standard.capturesoftwaresettingsEpson Scanen_US
dc.standard.resolution300 dpien_US
dc.subject.LCSHSorghumen_US
dc.titleThe use of sorghum flour in premixes for griddle cakes, waffles, and gingerbreaden_US
dc.typeThesisen_US

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