Determination of erythroascorbic acid in baker's yeast and the effect of D-erythroascorbic acid on flow-properties of wheat flour dough

Determination of erythroascorbic acid in baker's yeast and the effect of D-erythroascorbic acid on flow-properties of wheat flour dough

Call number: LD2668 .T4 GRSC 1988 K55 === Master of Science === Grain Science and Industry

Bibliographic Details
Main Author:	Kim, Hee Sun.
Published:	2015
Subjects:	Masters theses
Online Access:	http://hdl.handle.net/2097/22532

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