The Effects of Food Structure and Texture on Oral Processing and Satiation

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dc.contributor.advisorEdward Foegeding, Chair
dc.contributor.advisorDouglas Gillan, Member
dc.contributor.advisorGregory Essick, Inter-Institutional
dc.contributor.advisorChristopher Vinyard, External
dc.contributor.advisorMary Drake, Member
dc.contributor.authorCampbell, Caroline Lloyd
dc.date.accepted2017-06-26
dc.date.accessioned2017-07-14T12:32:18Z
dc.date.available2017-07-14T12:32:18Z
dc.date.defense2017-06-08
dc.date.issued2017-06-08
dc.date.released2017-07-14
dc.date.reviewed2017-06-19
dc.date.submitted2017-06-09
dc.degree.disciplineFood Science
dc.degree.leveldissertation
dc.degree.nameDoctor of Philosophy
dc.identifier.otherdeg6789
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/34401
dc.rights
dc.titleThe Effects of Food Structure and Texture on Oral Processing and Satiation

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