Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Sweetpotato French Fries.

Show simple item record

dc.contributor.advisor Van Truong, Chair
dc.contributor.advisor Suzanne Johanningsmeier, Member
dc.contributor.advisor George Yencho, Member
dc.contributor.advisor Kenneth Pecota, Technical Consultant
dc.contributor.author Sato, Ai
dc.date.accessioned 2016-11-19T13:31:29Z
dc.date.available 2016-11-19T13:31:29Z
dc.date.issued 2016-11-01
dc.date.submitted 2016-11-02
dc.identifier.other deg5728
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.20/33334
dc.rights
dc.title Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Sweetpotato French Fries.
dc.degree.name Master of Science
dc.degree.level thesis
dc.degree.discipline Food Science
dc.date.accepted 2016-11-17
dc.date.defense 2016-11-01
dc.date.released 2016-11-19
dc.date.reviewed 2016-11-08


Files in this item

Files Size Format View
etd.pdf 2.230Mb PDF View/Open

This item appears in the following Collection(s)

Show simple item record