Die bakmoontlikhede van pelgrim koring
dc.contributor.author | Perold, J. E. | en_ZA |
dc.contributor.other | Stellenbosch University. Faculty of Agrisciences. Dept. of Food Science. | en_ZA |
dc.date.accessioned | 2016-09-20T08:47:57Z | |
dc.date.available | 2016-09-20T08:47:57Z | |
dc.date.issued | 1935-11 | |
dc.description | Thesis (MSc)--Stellenbosch University, 1935. | en_ZA |
dc.description.abstract | Geen opsomming beskikbaar | af_ZA |
dc.format.extent | 148 pages : illustrations | en_ZA |
dc.identifier.uri | http://hdl.handle.net/10019.1/99667 | |
dc.language.iso | af_ZA | af_ZA |
dc.publisher | Stellenbosh : Stellenbosch University | en_ZA |
dc.rights.holder | Stellenbosch University | en_ZA |
dc.subject | Bread | en_ZA |
dc.subject | Baking | en_ZA |
dc.subject | Flour | en_ZA |
dc.subject | Wheat | en_ZA |
dc.title | Die bakmoontlikhede van pelgrim koring | af_ZA |
dc.type | Thesis | en_ZA |