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

Niffenegger, Elnor Vermeer2015-05-122015-05-121964https://scholarworks.montana.edu/handle/1/5817enFlourBarleyCookingChemistryPhysiologyChemical and physical characteristics of barley flour as related to its use in baked productsThesisCopyright 1964 by Elnor Vermeer Niffenegger