Textural optimization of reduced-calorie layer cakes using polydextrose and a gum-emulsifier blend

Neville, Nancy Elizabeth.2015-12-302015-12-301986http://hdl.handle.net/2097/22125Call number: LD2668 .T4 1986 N47Cake--Composition.Cake--Quality.Cake--Calorie content.Low-fat diet.Sugar-free diet.Textural optimization of reduced-calorie layer cakes using polydextrose and a gum-emulsifier blendTextMasters theses