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A COMPARATIVE STUDY OF SOY FLOURS FOR USE IN BAKING : II. EFFECT ON QUALITY OF MUFFINS AND CAKES

✍ Scribed by EVELYN C. FAULKNER; JEAN I. SIMPSON

Book ID: 108790594
Publisher: Institute of Food Technologists
Year: 1946
Tongue: English
Weight: 342 KB
Volume: 11
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1946.tb16374.x

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