The effect of fresh, frozen and dehydrated eggs on sponge cake quality

Description

Please read the abstract in the section, 00front of this document / Dissertation (MInst Agrar (Food Processing))--University of Pretoria, 2008. / Food Science / MInst Agrar / Unrestricted

Links & Downloads

1. http://hdl.handle.net/2263/23888
2. Yiu, HKA 2008, The effect of fresh, frozen and dehydrated eggs on sponge cake quality, MInst Agrar Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/23888>
3. http://upetd.up.ac.za/thesis/available/etd-04092008-104154/

Tags

Cake quality eggs frozen

Cake quality eggs fresh

Cake quality eggs dried

UCTD

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/23888
Date	09 April 2008
Creators	Yiu, Hiu Kwan Agatha
Contributors	De Kock, Henrietta Letitia
Source Sets	South African National ETD Portal
Detected Language	English
Type	Dissertation
Rights	© University of Pretor