Effect of color and flavor modification on the palatability and gel structure of standard custard

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Garlick, Mary Evelyn

Date: 1964

Subjects: Colorimetry
Food--Sensory evaluation

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: 3, xi, 98 leaves

Permalink: https://doi.org/doi:10.25335/25t9-w091