The relationship of flour protein concentration, various starches and pan size to the physiochemical properties of angel food cakes using the oakes continuous mixing system
Date
1969
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
Call number: LD2668 .T4 1969 V47
Keywords
Graduation Month
Degree
Master of Science
Department
Major Professor
Date
1969
Type
Text
