Unifine Flour: Milling, Baking, And Consumer Acceptance Tests

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George Pease, Tom Wahl, Norman Shoup, Barbara McLaren, Albert Harrington and Jack Dixon

Bulletin (Washington State University. Division of Industrial Research), Washington State College Division of Institutional Research

1950

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https://hdl.handle.net/2376/2735

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Flour; Grinding

Study of a grinding process for producing whole-wheat flour, determination of baking and keeping qualities, and commercial acceptability tests.

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Title: Unifine Flour: Milling, Baking, And Consumer Acceptance Tests
Creators: George Pease (Author)
Tom Wahl (Author)
Norman Shoup (Author)
Barbara McLaren (Author)
Albert Harrington (Author)
Jack Dixon (Editor)
Academic Unit: MASC Digital Objects
Series: Bulletin (Washington State University. Division of Industrial Research)
Publisher: Washington State College Division of Institutional Research
Identifiers: 99900503091701842
Copyright: openAccess ; http://purl.org/eprint/accessRights/OpenAccess
Language: English
Resource Type: Report