Textural optimization of reduced-calorie layer cakes using polydextrose and a gum-emulsifier blend
Publisher: Kansas State University
Published: 1986
Language: eng
Number of pages: 203
Subjects: Cake--Composition; Cake--Quality; Cake--Calorie content; Low-fat diet; Sugar-free diet
Description: This volume was digitized and made accessible online due to deterioration of the original print copy.