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Physical, chemical, physical-chemical, milling and baking (cookie) properties of mill-streams and their flours from Mexican wheats that vary in hardness and other quality characteristics

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dc.contributor.authorMoran Bravo, Arturo de Jesusen_US
dc.date.accessioned2011-07-12T21:29:40Z
dc.date.available2011-07-12T21:29:40Z
dc.date.digitized2010en_US
dc.date.issued1972en_US
dc.date.published1972en_US
dc.descriptionDigitized by Kansas Correctional Industriesen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/10574
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.capturehardwareFujitsu fi-5120Cen_US
dc.standard.capturesoftwaresettingsScandall 21 Version 4.3.11en_US
dc.standard.resolution200 dpien_US
dc.titlePhysical, chemical, physical-chemical, milling and baking (cookie) properties of mill-streams and their flours from Mexican wheats that vary in hardness and other quality characteristicsen_US
dc.typeThesisen_US

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