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.
APA Citation
Hughes, D. Clyde. (1931). Progressive changes in pH. acidity and alcohol concentration produced by prolonged yeast fermentation in bread doughs of varying initial sugar concentration ... Lincoln, Neb..
MLA Citation
Hughes, Donald Clyde. Progressive Changes In PH. Acidity And Alcohol Concentration Produced by Prolonged Yeast Fermentation In Bread Doughs of Varying Initial Sugar Concentration ... Lincoln, Neb., 1931.
Warning: These citations may not always be complete (especially for serials).