The effect of mixing speed on the physical properties of cake batters with and without fat and emulsifier Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/3f462882q

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  • description.provenance : Approved for entry into archive by Katy Davis(kdscannerosu@gmail.com) on 2014-07-15T18:33:51Z (GMT) No. of bitstreams: 1 ValassiKyriakeV1956.pdf: 26788653 bytes, checksum: af7695e6e726c98f438cbe3fede6cf20 (MD5)
  • description.provenance : Approved for entry into archive by Katy Davis(kdscannerosu@gmail.com) on 2014-07-15T18:28:19Z (GMT) No. of bitstreams: 1 ValassiKyriakeV1956.pdf: 26788653 bytes, checksum: af7695e6e726c98f438cbe3fede6cf20 (MD5)
  • description.provenance : Made available in DSpace on 2014-07-15T18:33:51Z (GMT). No. of bitstreams: 1 ValassiKyriakeV1956.pdf: 26788653 bytes, checksum: af7695e6e726c98f438cbe3fede6cf20 (MD5) Previous issue date: 1955-07-28
  • description.provenance : Submitted by Amy Zhang (zhanga@onid.orst.edu) on 2014-07-11T23:03:23Z No. of bitstreams: 1 ValassiKyriakeV1956.pdf: 26788653 bytes, checksum: af7695e6e726c98f438cbe3fede6cf20 (MD5)

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