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Electronic Theses & Dissertations
6
Making of Modern Michigan
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Theses
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Albumins
1
Baked products industry
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Baking
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Dried eggs
1
Flour--Analysis
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Food texture
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Frozen eggs
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Home economics--Accounting
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Michigan--Kalamazoo
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Soft wheat
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Uniforms
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Baker placing pastry on a tray
Still Image (1954)
Part of
Making of Modern Michigan
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
Texture change in pastries as a function of packaging and storage environment
Staley, David Scott
Text (1985)
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 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
A cost study on pie fillings
Garthe, Esther Gunhild
Text (1950)
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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