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Baking
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The effect of mixing at selected speeds and temperatures on the physical properties and baking behavior of doughs made from a northwest wheat flour
Creator:
Veal, Emagene Faye Elledge
Resource Type:
Masters Thesis
Full Text:
the physical properties and
baking
behavior of doughs made from a northwest wheat flour THE EFFECT
Cake structure and palatability as affected by emulsifying agents and baking temperatures
Creator:
Jooste, Martha Elizabeth
Resource Type:
Dissertation
Full Text:
Gale©© • 1? Effect of
Baking
Seaperaturo on Shortened Qokoa ••.... 19 PROClDyKS
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Academic Affiliation
Foods and Nutrition
1
School of Home Economics
1
Advisor
Mackey, Andrea
1
Overman, Andrea
1
Commencement Year
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Current results range from
1951
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1954
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Creator
Jooste, Martha Elizabeth
1
Veal, Emagene Faye Elledge
1
Date
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–
Date range end
Current results range from
1951
to
1954
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Decade
1950-1959
2
Degree Field
Foods and Nutrition
1
Home Economics
1
Degree Level
Doctoral
1
Master's
1
Degree Name
Doctor of Philosophy (Ph.D.)
1
Master of Science (M.S.)
1
Language
English [eng]
2
Non-Academic Affiliation
Oregon State University. Graduate School
2
Peer Reviewed
No
[remove]
2
Resource Type
Dissertation
1
Masters Thesis
1
Rights Statement
Copyright Not Evaluated
2
Subject
Baking
2
Bread
1
Cake
1
Dough
1
Emulsions
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