Rheological changes in cracker sponges during fermentation and a cracker test baking procedure

Description

Call number: LD2668 .T4 1979 P59 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/27159

Tags

Crackers.

Dough.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27159
Date	January 1979
Creators	Pizzinatto, Antenor.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text