Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Sweetpotato French Fries.

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dc.contributor.advisorVan Truong, Chair
dc.contributor.advisorSuzanne Johanningsmeier, Member
dc.contributor.advisorGeorge Yencho, Member
dc.contributor.advisorKenneth Pecota, Technical Consultant
dc.contributor.authorSato, Ai
dc.date.accepted2016-11-17
dc.date.accessioned2016-11-19T13:31:29Z
dc.date.available2016-11-19T13:31:29Z
dc.date.defense2016-11-01
dc.date.issued2016-11-01
dc.date.released2016-11-19
dc.date.reviewed2016-11-08
dc.date.submitted2016-11-02
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, 2016.
dc.identifier.otherdeg5728
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/33334
dc.rights
dc.titleChemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Sweetpotato French Fries.
dcterms.extent1 online resource (ix, 127 pages) : illustrations, charts

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