✦ LIBER ✦

THE GLUTEN CONSTITUENTS OF WHEAT AND FLOUR AND THEIR RELATION TO BREAD-MAKING QUALITIES.

✍ Scribed by Guess, H. A.

Book ID: 126985889
Publisher: American Chemical Society
Year: 1900
Tongue: English
Weight: 288 KB
Volume: 22
Category: Article
ISSN: 0002-7863
DOI: 10.1021/ja02043a004

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