Developing Methods for Measuring the Physical Stability of Protein Ingredients Alone or in Beverages.

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dc.contributor.advisorEdward Foegeding, Chair
dc.contributor.advisorNathaniel Hentz, Member
dc.contributor.advisorJohn van Zanten, Member
dc.contributor.advisorMary Drake, Member
dc.contributor.authorJackson, Makenzie Elizabeth Bryson
dc.date.accepted2019-03-05
dc.date.accessioned2019-03-06T13:30:48Z
dc.date.available2019-03-06T13:30:48Z
dc.date.defense2018-12-17
dc.date.issued2018-12-17
dc.date.released2019-03-06
dc.date.reviewed2019-01-03
dc.date.submitted2018-12-17
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.descriptionNorth Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.
dc.formatM.S. North Carolina State University, 2019.
dc.identifier.otherdeg12844
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/36318
dc.rights
dc.titleDeveloping Methods for Measuring the Physical Stability of Protein Ingredients Alone or in Beverages.
dcterms.extent1 online resource (viii, 103 pages) : illustrations (some color)

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