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A comparison of methods of incorporating dried whole eggs into cakes containing fat

Typescript, etc.

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/17357
Date January 2011
CreatorsTinklin, Gwendolyn Laverne
PublisherKansas State University
Source SetsK-State Research Exchange
Languageen_US
Detected LanguageEnglish
TypeMasters theses
RightsThis volume was digitized by the Kansas State University Libraries, and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.

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