Research Catalog
Flour strength as influenced by the addition of diastatic ferments
- Title
- Flour strength as influenced by the addition of diastatic ferments / by Ferdinand Albert Collatz.
- Author
- Collatz, Ferdinand Albert.
- Publication
- Chicago : [s.n.], 1922.
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1 Item
| Status | Vol/Date | Format | Access | Call Number | Item Location |
|---|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person. | no. 1-11 | Text | Use in library | PKR p.v. 40, no. 1 no. 1-11 | Schwarzman Building M2 - General Research Room 315 |
Details
- Description
- 74 p. : ill.; 23 cm.
- Summary
- Issued also as a thesis, University of Minnesota.
- Series Statement
- Bulletin / American Institute of Baking ; 9.
- Subjects
- Note
- Biographical.
- Bibliography (note)
- Bibliography: p. 63-72.
- Call Number
- PKR p.v. 40, no. 1
- OCLC
- 24350152
- Author
- Collatz, Ferdinand Albert.
- Title
- Flour strength as influenced by the addition of diastatic ferments / by Ferdinand Albert Collatz.
- Imprint
- Chicago : [s.n.], 1922.
- Series
- Bulletin / American Institute of Baking ; 9.
- Bibliography
- Bibliography: p. 63-72.
- Research Call Number
- PKR p.v. 40, no. 1