The effect of sucrose and calcium cyclamate upon the gel strength of selected gelling agents in the preparation of jelled custard

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Zabik, Mary Ellen, 1937-

Date Published: 1961

Subjects: Jelly

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: 3, viii, 89 leaves

Permalink: https://doi.org/doi:10.25335/ah5p-jm08

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