An investigation of the changes taking place when the sugar level is reduced and the fibre levelis increased in order to produce a consumer acceptable sponge which is in line with Nacne recommendations.
Contributors: Manchester Polytechnic. Department of Home Economics.
Published: 1996
Language: eng
Notes: Project submitted in partial fulfilment of B.Sc. [Hons] in Home Economics to Manchester Polytechnic, Department of Home Economics for validation by the University of Manchester, 1986.

Typescript.