Protein Amount and Milk Protein Ingredient Effects on Sensory and Physicochemical Properties of Ready-To-Drink Protein Beverages.

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Title: Protein Amount and Milk Protein Ingredient Effects on Sensory and Physicochemical Properties of Ready-To-Drink Protein Beverages.
Author: Vogel, Kenneth George
Advisors: Mary Drake, Chair
Edward Foegeding, Member
K Sandeep, Member
Date: 2019-10-03
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.20/36989


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