| 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 |
|
