An edition of New methods for the study of physical and chemical properties of the batter and dough series (1930)

New methods for the study of physical and chemical properties of the batter and dough series.

by

New methods for the study of physical and che ...
Isabel Tilton Noble, Isabel Ti ...
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Last edited by Open Library Bot
December 5, 2010 | History
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An edition of New methods for the study of physical and chemical properties of the batter and dough series (1930)

New methods for the study of physical and chemical properties of the batter and dough series.

by

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Publish Date
Language
English
Pages
148

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Subjects

Analysis, Baking powder, Dough, Flour

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Edition Availability
Cover of: New methods for the study of physical and chemical properties of the batter and dough series.
New methods for the study of physical and chemical properties of the batter and dough series.
1930
in English
  • Not in Library

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Book Details

Edition Notes

Includes bibliographical references.
Thesis--University of Chicago.
Typescript (carbon copy)

Classifications

Dewey Decimal Class
664/.72272
Library of Congress
TX558.W5 N6

The Physical Object

Pagination
xi, 148 l.
Number of pages
148

ID Numbers

Open Library
OL3908606M
LCCN
81471545

Source records

Library of Congress MARC record

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History

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December 5, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page