Chemical and physical characteristics of barley flour as related to its use in baked products

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dc.contributor.authorNiffenegger, Elnor Vermeeren
dc.date.accessioned2015-05-12T20:46:12Z
dc.date.available2015-05-12T20:46:12Z
dc.date.issued1964en
dc.identifier.urihttps://scholarworks.montana.edu/handle/1/5817en
dc.language.isoenen
dc.publisherMontana State University - Bozeman, College of Education, Health & Human Developmenten
dc.rights.holderCopyright 1964 by Elnor Vermeer Niffeneggeren
dc.subject.lcshFlouren
dc.subject.lcshBarleyen
dc.subject.lcshCookingen
dc.subject.lcshChemistryen
dc.subject.lcshPhysiologyen
dc.titleChemical and physical characteristics of barley flour as related to its use in baked productsen
dc.typeThesisen
thesis.catalog.ckey120426en
thesis.degree.departmentHome Economics.en
thesis.degree.genreThesisen
thesis.degree.nameMSen
thesis.format.extentfirstpage1en
thesis.format.extentlastpage60en

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