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

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