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On the Chemical Constituition of the Proteins of Wheat Flour and its Relation to Baking Strength
Blish, Morris J. (1915)
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https://hdl.handle.net/11299/178018
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Title
On the Chemical Constituition of the Proteins of Wheat Flour and its Relation to Baking Strength
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Issue Date
1915-06
Type
Thesis or Dissertation
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Dissertations [8360]
Description
University of Minnesota Ph.D. dissertation. June 1915. Major: Plant Science. 1 computer file (PDF); 21 pages.
Suggested Citation
Blish, Morris J.. (1915). On the Chemical Constituition of the Proteins of Wheat Flour and its Relation to Baking Strength. Retrieved from the University of Minnesota Digital Conservancy, https://hdl.handle.net/11299/178018.
Content distributed via the University of Minnesota's Digital Conservancy may be subject to additional license and use restrictions applied by the depositor.