The effect of mixing at selected speeds and temperatures on the physical properties and baking behavior of doughs made from a northwest wheat flour
By: by Emagene Faye Elledge Veal.
Published: 1954
Language: eng
Number of pages: 104
Subjects: Dough.; Flour.; Baking.; Bread.
Notes: Typescript.

Mounted photographs.

Thesis (M.S.)--Oregon State College, 1954.

Bibliography: leaves 91-93.