The effect of homogenization on the gelation and palatability of baked custards prepared with dried whole egg solids

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Mastic, Marjorie Eleanor

Date: 1959

Subjects: Dried eggs

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: xi, 92 leaves

Permalink: https://doi.org/doi:10.25335/221j-r728