| Reference Type | Journal (article/letter/editorial) |
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| Title | The amylolytic and proteolytic ferments of wheaten flours, and their relation to “baking value” |
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| Journal | Journal of the Society of Chemical Industry |
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| Authors | Ford, John S. | Author |
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| Guthrie, John M. | Author |
| Year | 1908 (April 30) | Volume | 27 |
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| Publisher | Wiley |
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| DOI | doi:10.1002/jctb.5000270815 |
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| Generate Citation Formats |
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| Mindat Ref. ID | 4336463 | Long-form Identifier | mindat:1:5:4336463:5 |
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|
| GUID | 0 |
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| Full Reference | Ford, John S., Guthrie, John M. (1908) The amylolytic and proteolytic ferments of wheaten flours, and their relation to “baking value”. Journal of the Society of Chemical Industry, 27. 389-393 doi:10.1002/jctb.5000270815 |
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| Plain Text | Ford, John S., Guthrie, John M. (1908) The amylolytic and proteolytic ferments of wheaten flours, and their relation to “baking value”. Journal of the Society of Chemical Industry, 27. 389-393 doi:10.1002/jctb.5000270815 |
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| In | (1908) Journal of the Society of Chemical Industry Vol. 27. Wiley |
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These are possibly similar items as determined by title/reference text matching only.
