| 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 |
|
