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A milling and baking comparison of hard white wheat versus hard red wheat with flour color and extraction level as primary quality factors

Digitized by Kansas Correctional Industries

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/11845
Date January 2011
CreatorsNeel, Donald Vaughn
PublisherKansas State University
Source SetsK-State Research Exchange
Languageen_US
Detected LanguageEnglish
TypeThesis
RightsThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.

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