Iowa Farm Science
Article Title
Abstract
Substituting honey for some of the sugar normally used in baking keeps food moist longer, gives a unique flavor, and prevents crystallization.
Recommended Citation
Olson, Phyllis J. and Carlin, Agnes F.
(1966)
"Holiday Foods with a Honey Flavor,"
Iowa Farm Science: Vol. 21
:
No.
5
, Article 6.
Available at:
https://lib.dr.iastate.edu/farmscience/vol21/iss5/6