A study of two sour dough starter cultures

Bibliographic Details
Main Author:	Armaghani, F. A. S.
Published:	University of Strathclyde 1987
Subjects:	611 Yeast/bacteria role in bread
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382372

id	ndltd-bl.uk-oai-ethos.bl.uk-382372
record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-3823722015-03-19T08:06:03ZA study of two sour dough starter culturesArmaghani, F. A. S.1987611Yeast/bacteria role in breadUniversity of Strathclydehttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382372Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	611 Yeast/bacteria role in bread
spellingShingle	611 Yeast/bacteria role in bread Armaghani, F. A. S. A study of two sour dough starter cultures
author	Armaghani, F. A. S.
author_facet	Armaghani, F. A. S.
author_sort	Armaghani, F. A. S.
title	A study of two sour dough starter cultures
title_short	A study of two sour dough starter cultures
title_full	A study of two sour dough starter cultures
title_fullStr	A study of two sour dough starter cultures
title_full_unstemmed	A study of two sour dough starter cultures
title_sort	study of two sour dough starter cultures
publisher	University of Strathclyde
publishDate	1987
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382372
work_keys_str_mv	AT armaghanifas astudyoftwosourdoughstartercultures AT armaghanifas studyoftwosourdoughstartercultures
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