Electrical, Thermal and Sensory Characterization of Acidified Red Bell Peppers to Guide Microwave Process Design: A Step towards Clean Label.

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dc.contributor.advisorJosip Simunovic, Co-Chair
dc.contributor.advisorSuzanne Johanningsmeier, Co-Chair
dc.contributor.advisorDeepti Salvi, Member
dc.contributor.advisorJason Osborne, Minor
dc.contributor.advisorPablo Coronel, Member
dc.contributor.authorUppili, Bhavana
dc.date.accepted2022-07-12
dc.date.accessioned2022-07-22T13:11:48Z
dc.date.available2022-07-22T13:11:48Z
dc.date.defense2022-06-21
dc.date.issued2022-06-21
dc.date.released2022-07-22
dc.date.reviewed2022-06-27
dc.date.submitted2022-06-25
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg30121
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/39854
dc.titleElectrical, Thermal and Sensory Characterization of Acidified Red Bell Peppers to Guide Microwave Process Design: A Step towards Clean Label.

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