Breadmaking potential of straight grade and whole wheat flours using varieties having contrasting physical dough properties

Moder, Gregg J2011-10-312011-10-311981http://hdl.handle.net/2097/12617Typescript (photocopy).Digitized by Kansas Correctional IndustriesGrain--VarietiesWheat--VarietiesBreadBreadmaking potential of straight grade and whole wheat flours using varieties having contrasting physical dough propertiesThesisThis 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.