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CAKE STRUCTURE AND PALATABILITY AS AFFECTED BY EMULSIFYING AGENTS AND BAKING TEMPERATURES a
Author(s) -
JOOSTE MARTHA E.,
MACKEY ANDREA OVERMAN
Publication year - 1952
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.1365-2621.1952.tb16755.x
Subject(s) - agricultural experiment station , library science , state (computer science) , citation , agricultural economics , political science , agriculture , geography , economics , computer science , archaeology , algorithm