Impact of Process Temperature (7 and 50°C) on Process Performance and Protein Beverage Physical, Chemical, and Sensory Properties.

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dc.contributor.advisorMary Drake, Chair
dc.contributor.advisorDana Hanson, Member
dc.contributor.advisorClinton Stevenson, Member
dc.contributor.authorTruong, Tina
dc.date.accepted2023-12-19
dc.date.accessioned2024-01-03T13:30:26Z
dc.date.available2024-01-03T13:30:26Z
dc.date.defense2023-11-27
dc.date.issued2023-11-27
dc.date.released2024-01-03
dc.date.reviewed2023-12-06
dc.date.submitted2023-11-27
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, 2023.
dc.identifier.otherdeg35849
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/41503
dc.titleImpact of Process Temperature (7 and 50°C) on Process Performance and Protein Beverage Physical, Chemical, and Sensory Properties.
dcterms.extent1 online resource (vi, 108 pages) : illustrations (some color)

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