Textural optimization of reduced-calorie layer cakes using polydextrose and a gum-emulsifier blend
| 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.date.published | 1986 | en_US |
| dc.description | Call number: LD2668 .T4 1986 N47 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Human Nutrition | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/22125 | |
| dc.subject.AAT | Masters theses | 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 |
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