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Material Type: Theses
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Language: English
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Subject: Pastry
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Electronic Theses & Dissertations
6
Subject
Albumins
1
Baking
1
Dried eggs
1
Flour--Analysis
1
Food texture
1
Frozen eggs
1
Home economics--Accounting
1
Soft wheat
1
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A cost study on pie fillings
Garthe, Esther Gunhild
Text (1950)
Part of
Electronic Theses & Dissertations
A comparison of the emulsifying properties and the palatability of frozen, spray-dried, freeze-dried and foam-spray-dried whole eggs in cream puffs
Charlebois, Gisele
Text (1968)
Part of
Electronic Theses & Dissertations
Texture change in pastries as a function of packaging and storage environment
Staley, David Scott
Text (1985)
Part of
Electronic Theses & Dissertations
Fractionation and reconstitution of soft wheat flours, and gluten quantity and quality effects on the textural characteristics of pastry
Cooke, Rosemary J.
Text (1986)
Part of
Electronic Theses & Dissertations
The effect of batch size upon the flow of chocolate pie filling
Miller, Grace Augusta
Text (1955)
Part of
Electronic Theses & Dissertations
A comparison of frozen, spray-dried, foam-spray-dried and freeze-dried albumen in soft meringues
Morgan, Karen Johnson
Text (1968)
Part of
Electronic Theses & Dissertations
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