A study of the relation between the peptizability of the protein by inorganic salt solutions, ash content and baking quality of wheat and wheat flour

A study of the relation between the peptizability of the protein by inorganic salt solutions, ash content and baking quality of wheat and wheat flour

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Bibliographic Details
Main Author:	Roberts, Jessie Selina
Published:	2012
Online Access:	http://hdl.handle.net/1993/11542

Internet

http://hdl.handle.net/1993/11542