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THE EFFECT OF INGREDIENT VARIATIONS ON THE QUALITY OF WHITE AND CHOCOLATE CAKES BSKED PRIOR TO FREEZING OR BAKED FROM FROZEN BATTERS a
Author(s) -
MACKEY ANDREA OVERMAN,
JONES PATSY,
DUNN JOYCE
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.tb16759.x
Subject(s) - agricultural experiment station , white (mutation) , family and consumer science , state (computer science) , agricultural economics , library science , agriculture , economics , history , mathematics , archaeology , computer science , chemistry , mathematics education , biochemistry , algorithm , gene