PLAIN BUTTER CAKES AND BAKED CUSTARDS MADE FROM SPRAY‐DRIED WHOLE‐EGG POWDER1,2
- 1 November 1945
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 10 (6) , 476-484
- https://doi.org/10.1111/j.1365-2621.1945.tb16195.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- DRIED WHOLE EGG POWDER: XIV. EFFECTS OF LOW TEMPERATURE, LOW MOISTURE CONTENT, CARBON DIOXIDE PACK, AND COPPER CONTAMINATION ON KEEPING QUALITYCanadian Journal of Research, 1944
- DRIED WHOLE EGG POWDER: IX. EFFECT OF DRYING CONDITIONS ON QUALITYCanadian Journal of Research, 1943
- SOME COOKING QUALITIES OF HOMOGENIZED MILK I. BAKED AND SOFT CUSTARDJournal of Food Science, 1942
- Beating and baking properties of dried eggJournal of the Society of Chemical Industry, 1942