Textural optimization of reduced-calorie layer cakes using polydextrose and a gum-emulsifier blend

Textural optimization of reduced-calorie layer cakes using polydextrose and a gum-emulsifier blend

Call number: LD2668 .T4 1986 N47 === Master of Science === Human Nutrition

Bibliographic Details
Main Author: Neville, Nancy Elizabeth.
Published: 2015
Subjects:
Cake > Composition.
Cake > Quality.
Cake > Calorie content.
Low-fat diet.
Sugar-free diet.
Masters theses
Online Access:http://hdl.handle.net/2097/22125

Internet

http://hdl.handle.net/2097/22125

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