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THE GLUTEN CONSTITUENTS OF WHEAT AND FLOUR AND THEIR...

Journal of the American Chemical Society 1900 / 05 Vol. 22; Iss. 5

THE GLUTEN CONSTITUENTS OF WHEAT AND FLOUR AND THEIR RELATION TO BREAD-MAKING QUALITIES.

Guess, H. A.
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Volume:
22
Language:
english
Journal:
Journal of the American Chemical Society
DOI:
10.1021/ja02043a004
Date:
May, 1900
File:
PDF, 288 KB
english, 1900
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