Relation of hydrogen-ion concentration and buffer value to the baking quality of flour. Reprinted from cereal chemistry, vol. VI, no. 1, pages 18 to 33 ([and] no. 2, pages 97 to 115.).
Fisher, Ernest Arthur,of the Research Association of British Flour Millers.
Halton, P.
St. Albans, 
[1929]
Joint authors: Ernest Arthur Fisher, of the Research Association of British Flour Millers and P. Halton.
Baking.