Using nonfat dry milk in breads

dc.contributor.author	Bradsher, Mildred S.	eng
dc.contributor.author	Christy, Bernice W.	eng
dc.contributor.author	Baldwin, Ruth E.	eng
dc.date.issued	1979	eng
dc.description	"File: Food and Nutrition, 3/79/8M"	eng
dc.description.abstract	"Hot breads make a meal for many people. Dry milk reduces the cost, increases nutrients, and makes mixing easy. Mixes make cookies still easier."--First paragraph.	eng
dc.description.statementofresponsibility	Mildred S. Bradsher, Bernice W. Christy, Ruth E. Baldwin	eng
dc.identifier.other	GH-1051-1979	eng
dc.identifier.uri	https://hdl.handle.net/10355/71466
dc.language	English	eng
dc.publisher	University of Missouri--Columbia. Extension Division	eng
dc.relation.ispartofcommunity	University of Missouri--Columbia. Extension	eng
dc.relation.ispartofseries	Home economics guide	eng
dc.relation.ispartofseries	GH - Human and Environmental Sciences (University of Missouri--Columbia. Extension) ; 1051 (1979)	eng]
dc.rights	Archive version. For the most recent information see extension.missouri.edu.	eng
dc.rights	OpenAccess.	eng
dc.rights.license	This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.	eng
dc.title	Using nonfat dry milk in breads	eng
dc.type	Document	eng