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

Sharp, Paul Francis2016-03-092016-03-091922-05https://hdl.handle.net/11299/178126University of Minnesota Ph.D. dissertation. May 1922. Major: Baking Chemistry. 1 computer file (PDF); 191 pages.enBaking ChemistryViscosity as a Measure of Hydration Capacity of Wheat Flour and its Relation to Baking StrengthThesis or Dissertation