A comparison of the emulsifying properties and the palatability of frozen, spray-dried, freeze-dried and foam-spray-dried whole eggs in cream puffs

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Charlebois, Gisele

Date Published: 1968

Subjects: Dried eggs
Frozen eggs
Pastry

Program of Study: Institution Administration

Degree Level: Masters

Language: English

Pages: 2, vii, 104 pages

Permalink: https://doi.org/doi:10.25335/f1gg-s213

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