Title page for ETD etd-09082012-040404


Type of Document Master's Thesis
Author Aydlett, Elizabeth Lamb
URN etd-09082012-040404
Title The tolerance of some batters and doughs for fortification with non-fat dried milk solids
Degree Master of Science
Department Foods and Nutrition
Advisory Committee
Advisor Name Title
Harper, Laura Jane Committee Chair
Dietrick, L. B. Committee Member
Pardue, Louis A. Committee Member
Keywords
  • Dried milk
Date of Defense 1958-09-15
Availability restricted
Abstract

The 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.

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