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

dc.contributor.advisor	Overman, Andrea
dc.creator	Jooste, Martha Elizabeth
dc.date.accessioned	2011-12-19T18:10:59Z
dc.date.available	2011-12-19T18:10:59Z
dc.date.copyright	1951-05-12
dc.date.issued	1951-05-12
dc.identifier.uri	http://hdl.handle.net/1957/26200
dc.description	Graduation date: 1951	en_US
dc.language.iso	en_US	en_US
dc.subject.lcsh	Emulsions	en_US
dc.subject.lcsh	Baking	en_US
dc.subject.lcsh	Cake	en_US
dc.title	Cake structure and palatability as affected by emulsifying agents and baking temperatures	en_US
dc.type	Thesis/Dissertation	en_US
dc.degree.name	Doctor of Philosophy (Ph. D.) in Foods and Nutrition	en_US
dc.degree.level	Doctoral	en_US
dc.degree.discipline	Health and Human Sciences	en_US
dc.degree.grantor	Oregon State College	en_US
dc.description.digitization	File scanned at 300 ppi (Monochrome, 24-bit Color) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.	en_US
dc.description.peerreview	no	en_us