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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

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Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

Kai, Tatsuo. January 1985 (has links)
Call number: LD2668 .T4 1985 K34 / Master of Science
Bread--Analysis.
Dough.
Food--Sugar content.
Amylograph.
Masters theses

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