GRSC 625 - Flour and Dough Testing

Credits: (3)

Physical and chemical methods used in evaluating wheat flour and doughs.

Note
Two one-hour lectures and one three-hours lab a week.

Requisites
Recommended prerequisite: GRSC 602.

When Offered
Spring

UGE course
No

K-State 8
Empirical and Quantitative Reasoning
Natural and Physical Sciences