Title
The Carbon Dioxide Diffusion Ratio in Doughs as an Index of Flour Strength
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.