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

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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


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