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

Author Publisher Language Identifier Date created Related url Type of Work Rights statement GW Unit Persistent URL

Notice to Authors

If you are the author of this work and you have any questions about the information on this page, please use the Contact form to get in touch with us.