The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products
| dc.contributor.author | Gordon, Barbara Eales | |
| dc.date.accessioned | 2014-04-21T19:42:51Z | |
| dc.date.available | 2014-04-21T19:42:51Z | |
| dc.date.issued | 1947 | en_US |
| dc.date.modified | 2011 | en_US |
| dc.date.published | 1947 | en_US |
| dc.description | Typescript, etc. | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/17358 | |
| 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.subject.LCSH | Oils and fats, Edible | en_US |
| dc.subject.LCSH | Baked products | en_US |
| dc.title | The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products | en_US |
| dc.type | Masters theses | en_US |
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