Determining the Impact of Bleaching on the Flavor and Functionality of 80% Whey Protein Concentrate and Determining the Drivers of Choice of Latte-style Coffee Beverages by Choice Based Conjoint Analysis.

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dc.contributor.advisorMary Drake, Chairen_US
dc.contributor.advisorTimothy Sanders, Memberen_US
dc.contributor.advisorEdward Foegeding, Memberen_US
dc.contributor.authorJervis, Suzanneen_US
dc.date.accepted2011-09-19en_US
dc.date.accessioned2011-11-09T06:31:24Z
dc.date.available2011-11-09T06:31:24Z
dc.date.defense2011-07-27en_US
dc.date.issued2011-07-27en_US
dc.date.released2011-11-09en_US
dc.date.reviewed2011-07-28en_US
dc.date.submitted2011-07-28en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg1014en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/7231
dc.rightsen_US
dc.titleDetermining the Impact of Bleaching on the Flavor and Functionality of 80% Whey Protein Concentrate and Determining the Drivers of Choice of Latte-style Coffee Beverages by Choice Based Conjoint Analysis.en_US

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