The bound water of wheat-flour suspensions in relation to baking strength

Name: The bound water of wheat-flour suspensions in relation to baking strength
Author: Cook, William Harrison, author

Book details

Title: The bound water of wheat-flour suspensions in relation to baking strength
Author: Year
Publication year listed: 1928
Format: Public domain eBook
Reading access: Free online reader; no registration required
Source record: View on Archive.org

The bound water of wheat-flour suspensions in relation to baking strength

Author: Cook, William Harrison, author

Year: 1928

A thesis submitted to the University of Alberta in partial fulfillment of the requirements for the degree of Master of Science

This page provides public domain reading access and source information. The embedded reader is supplied by Archive.org .