Thackery, Arthur Ray2011-11-012011-11-011982http://hdl.handle.net/2097/12865Typescript (photocopy).Digitized by Kansas Correctional IndustriesDoughYeastBreadA method to measure carbon dioxide released from and contained in yeasted doughsThesisThis 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.