Cake structure and palatability as affected by emulsifying agents and baking temperatures

Cake structure and palatability as affected by emulsifying agents and baking temperatures

Graduation date: 1951

Bibliographic Details
Main Author: Jooste, Martha Elizabeth
Other Authors: Overman, Andrea
Language:en_US
Published: 2011
Subjects:
Emulsions
Baking
Cake
Online Access:http://hdl.handle.net/1957/26200

Internet

http://hdl.handle.net/1957/26200

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