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dc.contributor.authorGould, Rebecca Ann Matocha
dc.date.accessioned2016-02-15T17:43:14Z
dc.date.available2016-02-15T17:43:14Z
dc.date.issued1982-08
dc.identifier.urihttp://hdl.handle.net/11274/7559
dc.description.sponsorshipLangford, Florence Dr. Reber, Elwood Dr.en_US
dc.language.isoen_USen_US
dc.publisherTexas Woman's Universityen_US
dc.subjectBreaden_US
dc.subjectYeasten_US
dc.subjectFermentationen_US
dc.subjectBakingen_US
dc.titleAcceptability of yeast breads prepared with varying methods of fermentation and bakingen_US
dc.typeThesisen_US
thesis.degree.disciplineNutrition


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