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COMPARISON OF THE QUALITY OF FRESHLY BAKED CAKES, THAWED FROZEN BAKED CAKES, AND CAKES PREPARED FROM BATTERS WHICH HAD BEEN FROZEN
Author(s) -
OWEN ROYENE F.,
DUYNE FRANCES O.
Publication year - 1950
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1950.tb16464.x
Subject(s) - library science , advertising , mathematics , food science , chemistry , business , computer science