The Effects of Varying Amounts of Inulin Fiber on the Quality of Cakes Made from a Commercial Cake Mix
Document Type
Poster
Campus where you would like to present
Ellensburg
Event Website
http://digitalcommons.cwu.edu/source/
Start Date
17-5-2017
End Date
17-5-2017
Recommended Citation
Jurado, Lilly; Norton, Jennie; and Taylor, Allison, "The Effects of Varying Amounts of Inulin Fiber on the Quality of Cakes Made from a
Commercial Cake Mix" (2017). Symposium Of University Research and Creative Expression (SOURCE). 30.
https://digitalcommons.cwu.edu/source/2017/Posters/30
Poster Number
31
Department/Program
Nutrition
May 17th, 12:40 PM
May 17th, 2:40 PM
The Effects of Varying Amounts of Inulin Fiber on the Quality of Cakes Made from a Commercial Cake Mix
Ellensburg
https://digitalcommons.cwu.edu/source/2017/Posters/30