Doescher, Linda Catherine2011-11-012011-11-011983http://hdl.handle.net/2097/12924Typescript (photocopy).Digitized by Kansas Correctional IndustriesCrackers--QualityFlour--QualityWheat products--CompositionDevelopment of a liquid starter for cracker sponges and factors affecting cracker flour qualityThesisThis 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.