The use of chemical leavening in frozen doughs
| dc.contributor.author | Holm, Jill T. | en_US |
| dc.date.accessioned | 2015-12-30T22:55:38Z | |
| dc.date.available | 2015-12-30T22:55:38Z | |
| dc.date.issued | 1986 | en_US |
| dc.date.published | 1986 | en_US |
| dc.description | Call number: LD2668 .T4 1986 H645 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Grain Science and Industry | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/22079 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Dough--Testing. | en_US |
| dc.subject.LCSH | Cooking (Frozen foods) | en_US |
| dc.subject.LCSH | Baking powder--Testing. | en_US |
| dc.title | The use of chemical leavening in frozen doughs | en_US |
| dc.type | Text | en_US |
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