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Electronic Theses & Dissertations
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Theses
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English
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Food additives
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Food--Composition
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Frozen desserts
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Soybean
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Viscosity
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Whey
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Use of soy protein isolate and yeast protein and glycan in synthetic ice cream and ice milk
Otto, Kirk F.
Text (1975)
Part of
Electronic Theses & Dissertations
Effect of directly acidified cottage cheese whey ultrafiltration retentates on the physical and sensory properties of orange sherbet
Manganari, Flora Georgios
Text (1992)
Part of
Electronic Theses & Dissertations
Foam spray-dried cottage cheese whey as a source of solids in sherbets
Blakely, Lee Edward, 1940-
Text (1964)
Part of
Electronic Theses & Dissertations
The relation of viscosity to quality in ice cream
Scott, Everett C.
Text (1926)
Part of
Electronic Theses & Dissertations
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