The effect of ingredient variation on chemically-leavened batter and dough products
By: by Marianne Strauss.
Published: 1954
Language: eng
Number of pages: 134
Subjects: Biscuits.; Bread.; Dough.; Flour.
Notes: Typescript.

Mounted photographs.

Thesis (M.S.)--Oregon State College, 1954.

Bibliography: leaves 105-108.