Peterson, Lucille Bobbitt2014-01-272014-01-271961http://hdl.handle.net/2097/17129Digitized by Kansas State University LibrariesDried milkCream sauceA comparison of thin white sauces prepared from mixes containing dry milk solidsThesisThis volume was digitized 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.