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

✍ Scribed by P. T. Berglund; D. M. Hertsgaard

• Book ID: 108811685
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 627 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb13899.x