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

Description

Call number: LD2668 .T4 1985 K34 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/27469

Tags

Bread--Analysis.

Dough.

Food--Sugar content.

Amylograph.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27469
Date	January 1985
Creators	Kai, Tatsuo.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text