Chemical and physico-chemical changes in wheat and wheat products induced by elevated temperatures...

Chemical and physico-chemical changes in wheat and wheat products induced by elevated temperatures...

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Bibliographic Details
Author / Creator:	Geddes, William Findlay, 1896-
Imprint:	[Ottawa, 1930]
Description:	[1], 528-558, 65-90, 195-213, [1] p. illus., plates, diagrs. 26 cm.
Language:	English
Subject:	Flour Baking. Flour. Wheat.
Format:	Dissertations Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/3288343

Hidden Bibliographic Details
Varying Form of Title:	Paper III has title: Influence of germ constituents on baking quality and their relation to improvement in flour induced by heat and chemical improvers.
Notes:	"Contribution from the laboratories of the University of Manitoba, Winnipeg, Canada." The present papers are being issued as Papers no. 6-8 of the Associate Committee on grain research of the National Research Council of Canada. Reprinted from the Canadian Journal of Research, v. 1, no. 6, Dec., 1929 and v. 2, no. 1,3, Jan., March, 1930. "References" at the end of each paper. Thesis (Ph. D.)--University of Minnesota, 1929. Biographical.

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