Normal view MARC view ISBD view

Shortening Replacement in Cakes:A new matrix of emulsifiers,modified food starch,guar gum,and nonfat dry milk has found application as a replacement for shortining in cakes and other baked goods

Susan Waring

Shortening Replacement in Cakes:A new matrix of emulsifiers,modified food starch,guar gum,and nonfat dry milk has found application as a replacement for shortining in cakes and other baked goods - March 1998 - 114

Place hold
Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARC (non-Unicode/MARC-8) MARCXML MODS (XML) RIS MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard)
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)