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

Vertolli, William Frederick.2015-12-312015-12-311969http://hdl.handle.net/2097/26775Call number: LD2668 .T4 1969 V47The relationship of flour protein concentration, various starches and pan size to the physiochemical properties of angel food cakes using the oakes continuous mixing systemTextMasters theses