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

Weigley, Mildred
1921-06
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una-theses-0655.pdf (34.61 MB)

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https://hdl.handle.net/11299/179598
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The Carbon Dioxide Diffusion Ratio in Doughs as an Index of Flour Strength

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1921-06

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University of Minnesota Masters thesis. June 1921. Major: Agriculture. 1 computer file (PDF); 126 pages.

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Master's Theses (Plan A and Professional Engineering Design Projects)

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Weigley, Mildred. (1921). The Carbon Dioxide Diffusion Ratio in Doughs as an Index of Flour Strength. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/179598.

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