Progressive changes in pH. acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration ...
by Donald Clyde Hughes.

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Main Author: Hughes, Donald Clyde.
Language(s): English
Published: Lincoln, Neb., 1931.
Subjects: Yeast.
Bread.
Physical Description: 34 p. 2 pl. on 1 l., diagrs. 23cm.
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Limited (search only)	University of Michigan
Limited (search only)	University of California

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