Sensory characteristics of low yolk sponge cakes with stabilizers

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Show simple item record Lee, Su-Hwei Iris en_US 2011-08-02T16:57:37Z 2011-08-02T16:57:37Z 1980 en_US
dc.description Digitized by Kansas Correctional Industries en_US
dc.language en_US en_US
dc.publisher Kansas State University en_US
dc.subject.LCSH Baked products en_US
dc.subject.LCSH Food--Sensory evaluation en_US
dc.subject.LCSH Food--Testing en_US
dc.title Sensory characteristics of low yolk sponge cakes with stabilizers en_US
dc.type Thesis en_US
dc.description.level Masters en_US 1980 en_US 2011 en_US
dc.rights.accessRights This volume was digitized 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, en_US
dc.standard.bitdepth 8 bit grayscale en_US
dc.standard.capturehardware Fujitsu fi-5120C en_US
dc.standard.capturesoftwaresettings Scandall 21 Version 4.3.11 en_US
dc.standard.resolution 200 dpi en_US

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