The relationship of flour protein concentration, various starches and pan size to the physiochemical properties of angel food cakes using the oakes continuous mixing system
| dc.contributor.author | Vertolli, William Frederick. | en_US |
| dc.date.accessioned | 2015-12-31T21:15:50Z | |
| dc.date.available | 2015-12-31T21:15:50Z | |
| dc.date.issued | 1969 | en_US |
| dc.date.published | 1969 | en_US |
| dc.description | Call number: LD2668 .T4 1969 V47 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/26775 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.title | The relationship of flour protein concentration, various starches and pan size to the physiochemical properties of angel food cakes using the oakes continuous mixing system | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
