Textural optimization of reduced-calorie layer cakes using polydextrose and a gum-emulsifier blend

Description

Call number: LD2668 .T4 1986 N47 / Master of Science / Human Nutrition

Links & Downloads

1. http://hdl.handle.net/2097/22125

Tags

Cake--Composition.

Cake--Quality.

Cake--Calorie content.

Low-fat diet.

Sugar-free diet.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/22125
Date	January 1986
Creators	Neville, Nancy Elizabeth.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text