Title
On the Chemical Constituition of the Proteins of Wheat Flour and its Relation to Baking Strength
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.