Sensory, analytical evaluation of cake doughnuts fortified with protein from oilseed flours

Saved in:
Bibliographic Details
Published inFood product development Vol. 9; no. 4
Main Authors Lawhon, J.T, Cater, C.M, Mattil, K.F
Format Journal Article
LanguageEnglish
Published 1975
Subjects
United States
Online AccessGet more information

Cover

More Information
ISSN:0015-654X