GW Work
The effect of bleaching with oxides of nitrogen upon the baking quality and commercial value of wheat flour. Open Access Deposited
Dissertation for Ph. D. George Washington University 1919
- License
Relationships
Items
Thumbnail | Title | Date Uploaded | Visibility | Actions |
---|---|---|---|---|
|
553_complete_volume.pdf | 2018-12-03 | Open Access |
|