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Kansas State University

Development of a liquid starter for cracker sponges and factors affecting cracker flour quality

dc:creator Doescher, Linda Catherine
dc:date.issued1983

Abstract

dc:description

Typescript (photocopy).

Degree

thesis:*
Grantor dc:publisher
Kansas State University
Year dc:date.issued
1983

Author and committee

dc:creator, dc:contributor.*
Author dc:creator
  • Doescher, Linda Catherine

Rights

Language dc:language
en_US

Identifiers

dc:identifier.*
Handle dc:identifier.uri
http://hdl.handle.net/2097/12924
OAI identifier oai:identifier
oai:krex.k-state.edu:2097/12924

Chain of custody

source
Harvested from
Kansas State University (Retro)
Base URL
krex.k-state.edu/server/oai/request
Last updated
2026-07-27
Source record
OAI-PMH GetRecord
related terms
citation

Doescher, Linda Catherine. Development of a liquid starter for cracker sponges and factors affecting cracker flour quality. Kansas State University, 1983. http://hdl.handle.net/2097/12924

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