Formation of Whey Protein-Polyphenol Aggregates and Incorporation into Various Food Structures.

Show simple item record

dc.contributor.advisor Edward Foegeding, Co-Chair en_US
dc.contributor.advisor Mary Ann Lila, Co-Chair en_US
dc.contributor.advisor John van Zanten, Member en_US
dc.contributor.advisor Gabriel Harris, Member en_US
dc.contributor.author Schneider, Margaret Elizabeth en_US
dc.date.accessioned 2016-04-20T12:32:04Z
dc.date.available 2016-04-20T12:32:04Z
dc.date.issued 2016-03-22 en_US
dc.date.submitted 2016-03-23 en_US
dc.identifier.other deg5062 en_US
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.16/11072
dc.rights en_US
dc.title Formation of Whey Protein-Polyphenol Aggregates and Incorporation into Various Food Structures. en_US
dc.degree.name Doctor of Philosophy en_US
dc.degree.level dissertation en_US
dc.degree.discipline Food Science en_US
dc.date.accepted 2016-04-19 en_US
dc.date.defense 2016-03-22 en_US
dc.date.released 2016-04-20 en_US
dc.date.reviewed 2016-04-04 en_US


Files in this item

Files Size Format View
etd.pdf 6.659Mb PDF View/Open

This item appears in the following Collection(s)

Show simple item record