Content area
Title
Progressive changes in pH, acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration
Author
Hughes, Donald Clyde
Year
1931
ISBN
978-0-542-36015-2
Source type
Dissertation or Thesis
Language of publication
English
ProQuest document ID
301836268
Copyright
Database copyright ProQuest LLC; ProQuest does not claim copyright in the individual underlying works.
