Progressive changes in pH, acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration ...

Description

Thesis (PH. D.)--University of Nebraska, 1931. / eContent provider-neutral record in process. Description based on print version record. Bibliography: p. 31-34.

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/13390607.html

Tags

Bread. Yeast.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/596899138
Date	January 1931
Creators	Hughes, Donald Clyde.
Source Sets	OCLC
Language	English
Detected Language	English