Progressive changes in pH, acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration - ProQuest

Skip to main content

Document Preview

Copyright information

Database copyright ProQuest LLC; ProQuest does not claim copyright in the individual underlying works.

Access to the complete full text

This is a short preview of the document. Your library or institution may give you access to the complete full text for this document in ProQuest.

Explore ProQuest

Alternatively, you can purchase a copy of the complete full text for this document directly from ProQuest using the option below:

Progressive changes in pH, acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration

Hughes, Donald Clyde. The University of Nebraska - Lincoln ProQuest Dissertations & Theses, 1931. DP13800.