Optimizing Production Parameters to Obtain a Novel Spray Dried Ingredient with Enzymatically Hydrolyzed Rice Flour using Response Surface Methodology

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dc.contributor.advisorMarvin Moncada Reyes, Chair
dc.contributor.advisorJosip Simunovic, Member
dc.contributor.advisorSlavko Komarnytsky, Member
dc.contributor.authorGarcia, Diego Alejandro
dc.date.accepted2024-04-02
dc.date.accessioned2024-04-03T12:30:42Z
dc.date.available2024-04-03T12:30:42Z
dc.date.defense2024-03-15
dc.date.issued2024-03-15
dc.date.released2024-04-03
dc.date.reviewed2024-03-25
dc.date.submitted2024-03-15
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg36890
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/41646
dc.titleOptimizing Production Parameters to Obtain a Novel Spray Dried Ingredient with Enzymatically Hydrolyzed Rice Flour using Response Surface Methodology

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