Understanding Textural Properties of Protein-Based Soft-Solid Structures Using Oral Processing.

Files

etd.pdf (8.37 MB)

Date

2011-05-25

Authors

Advisors

Edward Foegeding, Chair

Saad Khan, Minor

Christopher Daubert, Member

Mary Drake, Member

Christopher Vinyard, External

Gregory Essick, External

Description

North Carolina State University Theses Food Science.

URI

http://www.lib.ncsu.edu/resolver/1840.16/7063

Degree

Doctor of Philosophy

Discipline

Food Science

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