Effect of crystaline fructose and glycerol on brownie acceptability and shelf life

Thesis

Open access

Julie Emsing Mann

Master of Science (M.S.), Drexel University

2010

DOI:

https://doi.org/10.17918/00008335

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Title: Effect of crystaline fructose and glycerol on brownie acceptability and shelf life
Creators: Julie Emsing Mann
Contributors: Philip Ward (Advisor) - Drexel University, Drexel University (1970-)
Awarding Institution: Drexel University
Degree Awarded: Master of Science (M.S.)
Publisher: Drexel University; Philadelphia, Pennsylvania
Number of pages: x, 119 pages
Resource Type: Thesis
Language: English
Academic Unit: Nutrition Sciences; College of Nursing and Health Professions; Drexel University
Other Identifier: 991021889087004721