Skip to main content

University of Minnesota / Driven to DiscoverUniversity of Minnesota

Libraries

View Item 
The Carbon Dioxide Diffusion Ratio in Doughs as an Index of Flour Strength
Weigley, Mildred (1921)
Thumbnail
View/Download file
Persistent link to this item
https://hdl.handle.net/11299/179598
Services
Title
The Carbon Dioxide Diffusion Ratio in Doughs as an Index of Flour Strength
Authors
Issue Date
1921-06
Type
Thesis or Dissertation
Keywords
Appears in collections
Master's Theses (Plan A and Professional Engineering Design Projects) [3805]
Description
University of Minnesota Masters thesis. June 1921. Major: Agriculture. 1 computer file (PDF); 126 pages.
Suggested Citation
Weigley, Mildred. (1921). The Carbon Dioxide Diffusion Ratio in Doughs as an Index of Flour Strength. Retrieved from the University of Minnesota Digital Conservancy, https://hdl.handle.net/11299/179598.
Content distributed via the University of Minnesota's Digital Conservancy may be subject to additional license and use restrictions applied by the depositor.