On the Chemical Constitution of the Proteins of Wheat Flour and Its Relation to Baking Strength
Liczba stron: 24
Wydanie: 2016 r.
Excerpt from On the Chemical Constitution of the Proteins of Wheat Flour and Its Relation to Baking Strength: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota<br><br>A brief review of some of the more important work which has been done will serve to bear out the pre ceding statement, as well as to indicate the many sides from which the question of ﬂour strength has been studied.<br><br>About the Publisher<br><br>Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com<br><br>This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.