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

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

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/22125
Date January 1986
CreatorsNeville, Nancy Elizabeth.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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