The effect of drying processes on the color and gel strength of baked whole egg and milk slurries

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Endres, Joyce Ann

Date Published: 1965

Subjects: Freeze-drying
Gelatin

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: 3, xii, 127 leaves

Permalink: https://doi.org/doi:10.25335/gx3e-h978

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