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

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dc.contributor.advisor Mary Drake, Chair
dc.contributor.advisor Edward Foegeding, Member
dc.contributor.advisor K Sandeep, Member
dc.contributor.author Vogel, Kenneth George
dc.date.accessioned 2019-10-22T12:30:53Z
dc.date.available 2019-10-22T12:30:53Z
dc.date.issued 2019-10-03
dc.date.submitted 2019-10-16
dc.identifier.other deg18899
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.20/36989
dc.rights
dc.title Protein Amount and Milk Protein Ingredient Effects on Sensory and Physicochemical Properties of Ready-To-Drink Protein Beverages.
dc.degree.name Master of Science
dc.degree.level thesis
dc.degree.discipline Food Science
dc.date.accepted 2019-10-17
dc.date.defense 2019-10-03
dc.date.released 2019-10-22
dc.date.reviewed 2019-10-16


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