AN INVESTIGATION OF THE CHARACTERS OF DRIED WHOLE EGG DETERMINING BAKING QUALITY FOR CAKES OTHER THAN SPONGE CAKES
- 1 January 1946
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 11 (1) , 41-48
- https://doi.org/10.1111/j.1365-2621.1946.tb16324.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Dried egg. IV. Addition of carbohydrates to egg pulp before drying. A method of retarding the effects of storage at high emperatures and of improving the aerating power of spray‐dried eggJournal of the Society of Chemical Industry, 1943
- Dried egg. Part I. The preparation, examination, and storage of spray‐dried whole eggJournal of the Society of Chemical Industry, 1943
- Influence of temperature on the beating and baking properties of spray‐dried EGGJournal of the Society of Chemical Industry, 1942
- Beating and baking properties of dried eggJournal of the Society of Chemical Industry, 1942