Use of Vegetable Oils at Reduced Levels in Cake, Pie Crust,...

Use of Vegetable Oils at Reduced Levels in Cake, Pie Crust, Cookies, and Muffins

P. T. Berglund, D. M. Hertsgaard
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
51
Year:
1986
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1986.tb13899.x
File:
PDF, 627 KB
english, 1986
Conversion to is in progress
Conversion to is failed