Development and Application of Whey Protein Particles for the Improvement of Low Fat Cheddar Cheese Texture.

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Title: Development and Application of Whey Protein Particles for the Improvement of Low Fat Cheddar Cheese Texture.
Author: Patton, James Quinton
Advisors: Edward Foegeding, Chair
Christopher Daubert, Member
Mary Drake, Member
Date: 2013-01-03
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/8595


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