Progressive changes in pH, acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration
Year: 1931
Type: dissertation
Source: Lincoln (University of Nebraska)
Author: Donald Clyde Hughes
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W135637103