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Physical and sensory characteristics of a wheat flour and modified waxy maize starch system in a commerically prepared cream of cheese with bacon frozen soup concentrate during processing and after storage

Graduation date: 1980

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26161
Date25 May 1979
CreatorsBrown, Carolyn Gene
ContributorsHolmes, Zoe Ann
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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