Process Optimization and Characterization of a Novel Mannose Syrup from Palm Kernel Cake Using Enzymatic Hydrolysis and Response Surface Methodology.

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dc.contributor.advisorMarvin Moncada, Chair
dc.contributor.advisorSlavko Komarnytsky, Member
dc.contributor.advisorMary Lila, Member
dc.contributor.authorBaquedano, Kathya Nicole Wainwright
dc.date.accepted2025-03-10
dc.date.accessioned2025-03-11T12:30:33Z
dc.date.available2025-03-11T12:30:33Z
dc.date.defense2025-03-04
dc.date.issued2025-03-04
dc.date.released2025-03-11
dc.date.reviewed2025-03-07
dc.date.submitted2025-03-04
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, 2025.
dc.identifier.otherdeg40836
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/45086
dc.titleProcess Optimization and Characterization of a Novel Mannose Syrup from Palm Kernel Cake Using Enzymatic Hydrolysis and Response Surface Methodology.
dcterms.extent1 online resource (vii, 46 pages) : illustrations (some color)

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