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A preliminary study of the effect of gamma radiation on the baking quality of flours

dc.contributor.authorBrownell, Lloyd Earlen_US
dc.contributor.authorHarlin, H. A.en_US
dc.date.accessioned2006-02-03T18:57:23Z
dc.date.available2006-02-03T18:57:23Z
dc.date.issued1955en_US
dc.identifierUMR0738en_US
dc.identifier.urihttps://hdl.handle.net/2027.42/3890
dc.format.extent17 bytes
dc.format.extent22987 bytes
dc.format.extent3366 bytes
dc.format.extent27945 bytes
dc.format.extent2617491 bytes
dc.format.mimetypetext/plain
dc.format.mimetypetext/plain
dc.format.mimetypetext/plain
dc.format.mimetypetext/plain
dc.format.mimetypeapplication/pdf
dc.language.isoen_USen_US
dc.subjectFlour -- Effect of radiation on.en_US
dc.subjectRadiation preservation of food.en_US
dc.titleA preliminary study of the effect of gamma radiation on the baking quality of floursen_US
dc.typeTechnical Reporten_US
dc.subject.hlbtoplevelEngineeringen_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/3890/5/bab4159.0001.001.pdfen_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/3890/4/bab4159.0001.001.txten_US
dc.owningcollnameEngineering, College of - Technical Reports


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