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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: Ph. D. George Washington University 1919
Edition/Format:  Thesis/dissertation : Thesis/dissertation : Manuscript  Archival Material : English
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Genre/Form: Academic theses
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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