Creaming properties of various fats as related to the specific gravity of the batter and to the quality of plain cake

Kramer, Ruth Alice

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Kansas State University

Creaming properties of various fats as related to the specific gravity of the batter and to the quality of plain cake

dc:creator Kramer, Ruth Alice

dc:date.issued1935

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Grantor dc:publisher: Kansas State University
Year dc:date.issued: 1935

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Author dc:creator: Kramer, Ruth Alice

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Language dc:language: en_US

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Handle dc:identifier.uri: http://hdl.handle.net/2097/17352
OAI identifier oai:identifier: oai:krex.k-state.edu:2097/17352

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Harvested from: Kansas State University
Base URL: krex.k-state.edu/server/oai/request
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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ksu
1935

citation

Kramer, Ruth Alice. Creaming properties of various fats as related to the specific gravity of the batter and to the quality of plain cake. Kansas State University, 1935. http://hdl.handle.net/2097/17352

Creaming properties of various fats as related to the specific gravity of the batter and to the quality of plain cake

Abstract

Degree

Author and committee

Rights

Identifiers

Chain of custody

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