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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

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Spelling suggestions: "subject:"ld5655.v855 1958.1924"" "subject:"ld5655.v855 1958.924""

1

The tolerance of some batters and doughs for fortification with non-fat dried milk solids

Aydlett, Elizabeth Lamb 08 September 2012 (has links)
The merits of fortifying baked products such as biscuits, chocolate cakes, muffins, and yeast rolls with non-fat dried milk solids at six concentrations were compared. Baked products were used because the majority of older people consume fairly large quantities of them, and this group of people needs added milk in their diets. / Master of Science
LD5655.V855 1958.A924
Batters (Food)
Dough
Dried milk

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