Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews

Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews

Call number: LD2668 .T4 1968 T32 === Master of Science

Bibliographic Details
Main Author: Tang, Ting Jui.
Published: 2015
Subjects:
Masters theses
Online Access:http://hdl.handle.net/2097/26517
id ndltd-KSU-oai-krex.k-state.edu-2097-26517
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spelling ndltd-KSU-oai-krex.k-state.edu-2097-265172016-03-01T03:56:30Z Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews Tang, Ting Jui. Masters theses Call number: LD2668 .T4 1968 T32 Master of Science 2015-12-31T21:11:26Z 2015-12-31T21:11:26Z 1968 Text http://hdl.handle.net/2097/26517
collection NDLTD
sources NDLTD
topic Masters theses
spellingShingle Masters theses
Tang, Ting Jui.
Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews
description Call number: LD2668 .T4 1968 T32 === Master of Science
author Tang, Ting Jui.
author_facet Tang, Ting Jui.
author_sort Tang, Ting Jui.
title Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews
title_short Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews
title_full Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews
title_fullStr Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews
title_full_unstemmed Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews
title_sort quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews
publishDate 2015
url http://hdl.handle.net/2097/26517
work_keys_str_mv AT tangtingjui quantitativechangesinvarioussugarconcentrationsduringfermentationofdoughsspongesandbrews
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