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

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

Zabik, Mary Ellen, 1937-

Text (1961)

Part of Electronic Theses & Dissertations

A study of the flavor, color, consistency and acceptability of combination jams and jellies

A study of the flavor, color, consistency and acceptability of combination jams and jellies

Vaughn, Moses William

Text (1949)

Part of Electronic Theses & Dissertations

Pectin content of small fruits and their suitability for jelly making

Pectin content of small fruits and their suitability for jelly making

Parikh, Satish P.

Text (1952)

Part of Electronic Theses & Dissertations