Off-campus UNL users: To download campus access dissertations, please use the following link to log into our proxy server with your NU ID and password. When you are done browsing please remember to return to this page and log out.
Non-UNL users: Please talk to your librarian about requesting this dissertation through interlibrary loan.
Progressive changes in pH, acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration
Abstract
Abstract not available
Subject Area
Food science
Recommended Citation
Hughes, Donald Clyde, "Progressive changes in pH, acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration" (1931). ETD collection for University of Nebraska-Lincoln. AAIDP13800.
https://digitalcommons.unl.edu/dissertations/AAIDP13800
COinS