Creaming properties of various fats as related to the specific gravity of the batter and to the quality of plain cake
| dc.contributor.author | Kramer, Ruth Alice | |
| dc.date.accessioned | 2014-04-21T19:42:47Z | |
| dc.date.available | 2014-04-21T19:42:47Z | |
| dc.date.issued | 1935 | en_US |
| dc.date.modified | 2011 | en_US |
| dc.date.published | 1935 | en_US |
| dc.description | Typescript, etc. | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/17352 | |
| dc.language | en_US | en_US |
| dc.publisher | Kansas State University | en_US |
| dc.rights.accessRights | This 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. | en_US |
| dc.title | Creaming properties of various fats as related to the specific gravity of the batter and to the quality of plain cake | en_US |
| dc.type | Masters theses | en_US |
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