✦ LIBER ✦

The amylolytic and proteolytic ferments of wheaten flours, and their relation to “baking value”

✍ Scribed by Ford, John S. ;Guthrie, John M.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

ON THE CHEMICAL CONSTITUTION OF THE PROT

✍ Blish, M. J. 📂 Article 📅 1916 🏛 American Chemical Society ⚖ 1003 KB

THE GLUTEN CONSTITUENTS OF WHEAT AND FLO

✍ Guess, H. A. 📂 Article 📅 1900 🏛 American Chemical Society 🌐 English ⚖ 288 KB

SCHOOL LUNCHES: THEIR NUTRITIVE VALUE AN

✍ Millicent L. Hathaway; Frieda L. Meyer; Sayde F. Adelson 📂 Article 📅 1951 🏛 John Wiley and Sons 🌐 English ⚖ 329 KB

The Value of the Economic Relations betw

✍ ZAVEN N. DAVIDIAN 📂 Article 📅 1975 ⚖ 750 KB

Fluctuations in the Secured Circulation

✍ Charles A. Conant 📂 Article 📅 1893 🏛 American Statistical Association 🌐 English ⚖ 513 KB

The contact section of powder compacts a

✍ M. Yu. B al'nshin 📂 Article 📅 1964 🏛 Springer 🌐 English ⚖ 291 KB