Viscosity as a Measure of Hydration Capacity of Wheat Flour and its Relation to Baking Strength

Sharp, Francis; Gortner, Ross Aiken. (1923). Viscosity as a Measure of Hydration Capacity of Wheat Flour and its Relation to Baking Strength. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/139552.

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Viscosity as a Measure of Hydration Capacity of Wheat Flour and its Relation to Baking Strength

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