The tolerance of some batters and doughs for fortification with non-fat dried milk solids

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dc.contributor.authorAydlett, Elizabeth Lamben
dc.contributor.committeechairHarper, Laura Janeen
dc.contributor.committeememberPardue, Louis A.en
dc.contributor.committeememberDietrick, Leander B.en
dc.contributor.departmentFoods and Nutritionen
dc.date.accessioned2014-03-14T21:45:12Zen
dc.date.adate2012-09-08en
dc.date.available2014-03-14T21:45:12Zen
dc.date.issued1958-09-15en
dc.date.rdate2012-09-08en
dc.date.sdate2012-09-08en
dc.description.abstractThe merits of fortifying baked products such as biscuits, chocolate cakes, muffins, and yeast rolls with non-fat dried milk solids at six concentrations were compared. Baked products were used because the majority of older people consume fairly large quantities of them, and this group of people needs added milk in their diets.en
dc.description.degreeMaster of Scienceen
dc.format.extent83, xiii leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-09082012-040404en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09082012-040404/en
dc.identifier.urihttp://hdl.handle.net/10919/44667en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1958.A924.pdfen
dc.relation.isformatofOCLC# 26562814en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1958.A924en
dc.subject.lcshBatters (Food)en
dc.subject.lcshDoughen
dc.subject.lcshDried milken
dc.titleThe tolerance of some batters and doughs for fortification with non-fat dried milk solidsen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFoods and Nutritionen
thesis.degree.grantorVirginia Polytechnic Instituteen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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