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Virginia Tech
The tolerance of some batters and doughs for fortification with non-fat dried milk solids
Abstract
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.
Degree
thesis:*- Name thesis:degree_name
- Master of Science
- Level thesis:degree_level
- masters
- Discipline thesis:degree_discipline
- Foods and Nutrition
- Department dc:contributor.department
- Foods and Nutrition
- Grantor dc:publisher
- Virginia Tech
- Year dc:date.issued
- 1958
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Aydlett, Elizabeth Lamb
- Chair dc:contributor.committeechair
-
- Harper, Laura Jane
- Committee members dc:contributor.committeemember
-
- Pardue, Louis A.
- Dietrick, Leander B.
Rights
dc:rights- Statement dc:rights
-
- In Copyright
- Licence dc:rights.uri
- Language dc:language.iso
- en
Identifiers
dc:identifier.*- Dc Identifier Other
- etd-09082012-040404
- OAI identifier oai:identifier
- oai:vtechworks.lib.vt.edu:10919/44667