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Cake structure and palatability as affected by emulsifying agents and baking temperatures

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Cake structure and palatability as affected by emulsifying agents and baking temperatures

Jooste, Martha Elizabeth
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Name: JOOSTEMARTHA1951.pdf
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Description: Cake structure and palatability as affected by emulsifying agents and baking temperatures.pdf
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URI: http://hdl.handle.net/1957/26200
Date: 1951-05-12

Description:

Graduation date: 1951
Advisor: Overman, Andrea
Subject: Emulsions
Baking
Cake

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