The effect of grind, salt concentration and sucrose concentration on the flavor and texture of peanut butter

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dc.contributor.authorCrippen, Karen L.
dc.date.accessioned2013-05-21T14:14:43Z
dc.date.available2013-05-21T14:14:43Z
dc.date.issued1987
dc.degree.disciplineFood Science
dc.degree.leveldissertation
dc.degree.namePhD
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/8616
dc.language.isoen_USen_US
dc.titleThe effect of grind, salt concentration and sucrose concentration on the flavor and texture of peanut butteren_US
dc.typeThesisen_US

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