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The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products

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Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/17358
Date January 2011
CreatorsGordon, Barbara Eales
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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