The colloidal behavior of dough and the properties of bread as influenced by dry skim milk ...
By: by James Leonard St. John ...
Published: 1929
Language: eng
Number of pages: 24
Subjects: Bread.; Milk.
Notes: "Literature cited": p. 21-22.
Thesis (Ph. D.)--University of Minnesota, 1927.
Biography.
"Based on papers condensed from the thesis which have appeared in Cereal chemistry, volume 6, pages 51-59; 140-150 (1929)."