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A comparison of the emulsifying properties and the palatability of frozen, spray-dried, freeze-dried and foam-spray-dried whole eggs in cream puffs

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

The effect of three dehydrating processes on the acceptability of whole eggs scrambled for volume food service

The effect of three dehydrating processes on the acceptability of whole eggs scrambled for volume food service

Janek, Doris Ann

Text (1967)

Part of Electronic Theses & Dissertations