Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

Kai, Tatsuo.

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Kansas State University

Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

dc:creator Kai, Tatsuo.

dc:date.issued1985

Abstract

dc:description

Call number: LD2668 .T4 1985 K34

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Kai, Tatsuo.

Identifiers

dc:identifier.*

Handle dc:identifier.uri: http://hdl.handle.net/2097/27469
OAI identifier oai:identifier: oai:krex.k-state.edu:2097/27469

Chain of custody

source

Harvested from: Kansas State University
Base URL: krex.k-state.edu/server/oai/request
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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ksu
1985

citation

Kai, Tatsuo.. Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes. 1985. http://hdl.handle.net/2097/27469

Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

Abstract

Author and committee

Identifiers

Chain of custody

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