Effect of cream of tartar level and egg white temperature on angel food cake quality

Family and Consumer Sciences Research Journal

Volumn 29, Issue 2, 2000, Pages 111-124

  Oldham, Anne M ^a   McComber, Diane R ^a   Cox, David F ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79959445370     PISSN: 1077727X     EISSN: 15523934     Source Type: Journal    
DOI: 10.1177/1077727X00292003     Document Type: Article

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