Creaming properties of various fats as related to the specific gravity of the batter and to the quality of plain cake

Creaming properties of various fats as related to the specific gravity of the batter and to the quality of plain cake

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Bibliographic Details
Main Author:	Kramer, Ruth Alice
Format:	Dissertation
Language:	en_US
Published:	Kansas State University 2014
Online Access:	http://hdl.handle.net/2097/17352

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