The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Duffendack Brys, Katherine Lee

Date Published: 1974

Subjects: Baked products
Cellulose

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: 2, vii, 71 leaves

Permalink: https://doi.org/doi:10.25335/8rkw-kp37

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