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The effect of bleaching with oxides of nitrogen upon the baking quality and commercial value of wheat flour Preview this item
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The effect of bleaching with oxides of nitrogen upon the baking quality and commercial value of wheat flour

Author: Edward Smith
Publisher: 1919.
Dissertation: Thesis (Ph. D.)--George Washington University, 1919.
Edition/Format:   Thesis/dissertation : Thesis/dissertation : Manuscript   Archival Material : English
Database:WorldCat
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Material Type: Thesis/dissertation, Manuscript
Document Type: Book, Archival Material
All Authors / Contributors: Edward Smith
OCLC Number: 29865182
Notes: Typescript.
Description: 50 leaves ; 28 cm.
Responsibility: by Edward E. Smith.

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