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Cake structure and palatability as affected by emulsifying agents and baking temperatures

Graduation date: 1951

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26200
Date12 May 1951
CreatorsJooste, Martha Elizabeth
ContributorsOverman, Andrea
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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