Protein-Polyphenol Complexation to Reduce Food Protein Allergenicity.

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dc.contributor.advisor Mary Ann Lila, Co-Chair
dc.contributor.advisor Edward Foegeding, Co-Chair
dc.contributor.advisor Jonathan Allen, Member
dc.contributor.advisor Scott Laster, Member
dc.contributor.author Plundrich, Nathalie Jennifer
dc.date.accessioned 2018-02-15T13:31:40Z
dc.date.available 2018-02-15T13:31:40Z
dc.date.issued 2017-12-13
dc.date.submitted 2017-12-14
dc.identifier.other deg7670
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.20/34956
dc.rights
dc.title Protein-Polyphenol Complexation to Reduce Food Protein Allergenicity.
dc.degree.name Doctor of Philosophy
dc.degree.level dissertation
dc.degree.discipline Food Science
dc.date.accepted 2018-02-14
dc.date.defense 2017-12-13
dc.date.released 2018-02-15
dc.date.reviewed 2017-12-15


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