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The Development of Gummy Layers in Cakes

by Byron S Miller.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: March 1967Availability: Items available for loan: 1 .

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Gelatinization of Starch and White Layer Cake Quality

by Byron S Miller.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: April 1965Availability: Items available for loan: 1 .

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Determination of Moisture by Nuclear Magnetic Resonance and Oven Methods in Wheat,Flour,Doughs,and Dried Fruits

by Byron S Miller.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: May 1963Availability: Items available for loan: 1 .

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A Comparison of Cereal,Fungal,and Bacterial Alpha - Amylases as Supplements for Breadmaking

by Byron S Miller.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: January 1953Availability: Items available for loan: 1 .

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