The effect of bleaching with oxides of nitrogen upon the baking quality and commercial value of wheat flour.

Smith, Edward

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The effect of bleaching with oxides of nitrogen upon the baking quality and commercial value of wheat flour. Open Access Deposited

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Dissertation for Ph. D. George Washington University 1919

Smith, Edward

George Washington University

English

OCLC: (OCoLC)29865182 OCLC: (OCoLC)ocm29865182

1919

https://wrlc-gwu.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma9927134893604107&context=L&vid=01WRLC_GWA:live&search_scope=DN_and_CI&tab=Everything&lang=en

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Institute for Public Diplomacy & Global Communication

https://scholarspace.library.gwu.edu/work/bz60cw625

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The effect of bleaching with oxides of nitrogen upon the baking quality and commercial value of wheat flour. Open Access Deposited

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