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

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

Identiferoai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/44667
Date08 September 2012
CreatorsAydlett, Elizabeth Lamb
ContributorsFoods and Nutrition, Harper, Laura Jane, Pardue, Louis A., Dietrick, Leander B.
PublisherVirginia Tech
Source SetsVirginia Tech Theses and Dissertation
LanguageEnglish
Detected LanguageEnglish
TypeThesis, Text
Format83, xiii leaves, BTD, application/pdf, application/pdf
RightsIn Copyright, http://rightsstatements.org/vocab/InC/1.0/
RelationOCLC# 26562814, LD5655.V855_1958.A924.pdf

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