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Effect of Lipid Source on the Physical and Sensory Quality of Baked Products
Degree
thesis:*- Name thesis:degree_name
- Master of Science (MS)
- Level thesis:degree_level
- Thesis
- Grantor dc:publisher
- Hosted by Utah State University Libraries
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Zhong, Haoyuan
- Contributors dc:contributor
-
- Silvana Martini
- Karin E. Allen
- Marie K. Walsh
Subjects
dc:subject × 1Identifiers
dc:identifier.*- Repository record dc:identifier
- https://digitalcommons.usu.edu/etd/1504
- OAI identifier oai:identifier
- oai:digitalcommons.usu.edu:etd-2501