The colloidal behavior of dough and the properties of bread as influenced by dry skim milk ...

Description

Thesis (Ph. D.)--University of Minnesota, 1927. / Biography. "Based on papers condensed from the thesis which have appeared in Cereal chemistry, volume 6, pages 51-59; 140-150 (1929)." Description based on print version record. "Literature cited": p. 21-22.

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/29865021.html

Tags

Bread. Milk.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/612420735
Date	January 1900
Creators	St. John, James Leonard,
Source Sets	OCLC
Language	English
Detected Language	English