The relationship of dough characteristics at conventional and elevated temperatures to the quality of bread made by conventional and continuous processes

Wang, Martha Mei-Chu Yn.2015-12-312015-12-311969http://hdl.handle.net/2097/26777Call number: LD2668 .T4 1969 W35The relationship of dough characteristics at conventional and elevated temperatures to the quality of bread made by conventional and continuous processesTextMasters theses