Determination of erythroascorbic acid in baker's yeast and the effect of D-erythroascorbic acid on flow-properties of wheat flour dough
| dc.contributor.author | Kim, Hee Sun. | en_US |
| dc.date.accessioned | 2015-12-31T14:31:53Z | |
| dc.date.available | 2015-12-31T14:31:53Z | |
| dc.date.issued | 1988 | en_US |
| dc.date.published | 1988 | en_US |
| dc.description | Call number: LD2668 .T4 GRSC 1988 K55 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Grain Science and Industry | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/22532 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.title | Determination of erythroascorbic acid in baker's yeast and the effect of D-erythroascorbic acid on flow-properties of wheat flour dough | en_US |
| dc.type | Text | en_US |
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