EFFECTS OF ADDING 2% FREEZE-DRIED EGG WHITE TO BATTERS OF ANGEL FOOD CAKES MADE WITH WHITE CONTAINING EGG YOLK

✍ Scribed by E. A. SAUTER; J. E. MONTOURE

• Book ID: 108800850
• Publisher: Institute of Food Technologists
• Year: 1975
• Tongue: English
• Weight: 325 KB
• Volume: 40
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1975.tb00578.x