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Effects of sugars and free amino acids on bread characteristics

Call number: LD2668 .T4 1964 R89 / Master of Science

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25867
Date January 1964
CreatorsRubenthaler, Gordon L.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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