Optimization by response surface methodology of sponge cake formulations containing pea protein concentrate as an egg albumen replacer
dc.contributor.author | Betker, Sheryl Elizabeth | en_US |
dc.date.accessioned | 2013-03-04T21:56:24Z | |
dc.date.available | 2013-03-04T21:56:24Z | |
dc.date.issued | 1990 | en_US |
dc.degree.discipline | Foods and Nutrition | en_US |
dc.degree.level | Master of Science (M.Sc.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | xvii, 302 leaves : | en_US |
dc.identifier | ocm72775322 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/17000 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | Optimization by response surface methodology of sponge cake formulations containing pea protein concentrate as an egg albumen replacer | en_US |
dc.type | master thesis | en_US |
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