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

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dc.contributor.advisorMary Drake, Chair
dc.contributor.advisorEdward Foegeding, Member
dc.contributor.advisorK Sandeep, Member
dc.contributor.authorVogel, Kenneth George
dc.date.accepted2019-10-17
dc.date.accessioned2019-10-22T12:30:53Z
dc.date.available2019-10-22T12:30:53Z
dc.date.defense2019-10-03
dc.date.issued2019-10-03
dc.date.released2019-10-22
dc.date.reviewed2019-10-16
dc.date.submitted2019-10-16
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg18899
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/36989
dc.rights
dc.titleProtein Amount and Milk Protein Ingredient Effects on Sensory and Physicochemical Properties of Ready-To-Drink Protein Beverages.

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