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Progressive changes in pH, acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration

Donald Clyde Hughes, University of Nebraska - Lincoln

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

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