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On the Chemical Constitution of the Proteins of Wheat Flour and Its Relation to Baking Strength: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota (Classic Re/en-ca/on-the-chemical-constitution-of-the-proteins-of-wheat-flour-and-its-relation-to-baking-strength-a-thesis-submitted-to-the-faculty-of-the-graduate-school-of-the-university-of-minnesota-classic-re/F7D79EA3-CC77-4B81-AE45-7A3531C1BCF3.htmlF7D79EA3-CC77-4B81-AE45-7A3531C1BCF3
On the Chemical Constitution of the Proteins of Wheat Flour and Its Relation to Baking Strength: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota (Classic Re