Record Details
The effect of ingredient variation on chemically-leavened batter and dough products
ScholarsArchive at Oregon State University
| Field | Value |
|---|---|
| Title | The effect of ingredient variation on chemically-leavened batter and dough products |
| Names |
Strauss, Marianne
(creator) Mackey, Andrea (advisor) |
| Date Issued | 1954-05-04 (iso8601) |
| Note | Graduation date: 1954 |
| Genre | Thesis/Dissertation |
| Topic | Biscuits |
| Identifier | http://hdl.handle.net/1957/51676 |
