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
| Identifer | oai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/44667 |
| Date | 08 September 2012 |
| Creators | Aydlett, Elizabeth Lamb |
| Contributors | Foods and Nutrition, Harper, Laura Jane, Pardue, Louis A., Dietrick, Leander B. |
| Publisher | Virginia Tech |
| Source Sets | Virginia Tech Theses and Dissertation |
| Language | English |
| Detected Language | English |
| Type | Thesis, Text |
| Format | 83, xiii leaves, BTD, application/pdf, application/pdf |
| Rights | In Copyright, http://rightsstatements.org/vocab/InC/1.0/ |
| Relation | OCLC# 26562814, LD5655.V855_1958.A924.pdf |
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