Fatty acid composition and other characteristics of shortened cakes
Data on characteristics of cakes is desirable to have for use by interested parties in making decisions about use of the product. Measurements on apparent viscosity, batter and cake characteristics: height, compressibility and moisture content were determined for cakes made with four fats and three...
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| Format: | Others |
| Language: | en_US |
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Virginia Polytechnic Institute and State University
2019
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| Online Access: | http://hdl.handle.net/10919/87235 |