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An investigation of the effects of sugar, acid and pectin on the quality of gels

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1. https://scholarworks.umass.edu/theses/1247
2. info:doi/10.7275/6083346
3. https://scholarworks.umass.edu/context/theses/article/2384/viewcontent/investigationofe00stra.pdf

Identifer	oai:union.ndltd.org:UMASS/oai:scholarworks.umass.edu:theses-2384
Date	01 January 1921
Creators	Stratford, Reginald K.
Publisher	ScholarWorks@UMass Amherst
Source Sets	University of Massachusetts, Amherst
Detected Language	English
Type	text
Format	application/pdf
Source	Masters Theses 1911 - February 2014