Application of response surface methodology to optimize a reduced-calorie chocolate layer cake formulation

dc.contributor.authorDeming, Denise Marie.en_US
dc.date.accessioned2015-12-31T14:30:37Z
dc.date.available2015-12-31T14:30:37Z
dc.date.issued1988en_US
dc.date.published1988en_US
dc.descriptionCall number: LD2668 .T4 FN 1988 D46en_US
dc.description.degreeMaster of Scienceen_US
dc.description.departmentHuman Nutritionen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/22488
dc.subject.AATMasters thesesen_US
dc.titleApplication of response surface methodology to optimize a reduced-calorie chocolate layer cake formulationen_US
dc.typeTexten_US

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