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The Carbon Dioxide Diffusion Ratio in Doughs as an Index of Flour Strength
Weigley, Mildred (1921)
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http://hdl.handle.net/11299/179598
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Title
The Carbon Dioxide Diffusion Ratio in Doughs as an Index of Flour Strength
Authors
Issue Date
1921-06
Type
Thesis or Dissertation
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Appears in collections
Master's Theses (Plan A and Professional Engineering Design Projects) [3702]
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, http://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.