Textural optimization of reduced-calorie layer cakes using polydextrose and a gum-emulsifier blend

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dc.contributor.author Neville, Nancy Elizabeth. en_US
dc.date.accessioned 2015-12-30T23:09:31Z
dc.date.available 2015-12-30T23:09:31Z
dc.date.issued 1986 en_US
dc.identifier.uri http://hdl.handle.net/2097/22125
dc.description Call number: LD2668 .T4 1986 N47 en_US
dc.subject.LCSH Cake--Composition. en_US
dc.subject.LCSH Cake--Quality. en_US
dc.subject.LCSH Cake--Calorie content. en_US
dc.subject.LCSH Low-fat diet. en_US
dc.subject.LCSH Sugar-free diet. en_US
dc.title Textural optimization of reduced-calorie layer cakes using polydextrose and a gum-emulsifier blend en_US
dc.type Text en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Human Nutrition en_US
dc.date.published 1986 en_US
dc.subject.AAT Masters theses en_US


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