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EFFECTS OF ADDING 2% FREEZE-DRIED EGG WHITE TO BATTERS OF ANGEL FOOD CAKES MADE WITH WHITE CONTAINING EGG YOLK |
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| Authors: | E. A. SAUTER J. E. MONTOURE |
| Affiliation: | Departments of Animal Industries and Bacteriology-Biochemistry University of Idaho, Moscow, ID 83843 |
| Abstract: | |
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