Whey Protein Ingredient Aggregation: A Study for Development of Beverage Applications.

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dc.contributor.advisorEdward Foegeding, Chairen_US
dc.contributor.advisorGabriel Harris, Memberen_US
dc.contributor.advisorVan Truong, Memberen_US
dc.contributor.authorSchneider, Margaret Elizabethen_US
dc.date.accepted2013-04-18en_US
dc.date.accessioned2013-04-20T05:30:50Z
dc.date.available2013-04-20T05:30:50Z
dc.date.defense2012-12-12en_US
dc.date.issued2012-12-12en_US
dc.date.released2013-04-20en_US
dc.date.reviewed2012-12-20en_US
dc.date.submitted2012-12-13en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg2260en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/8495
dc.rightsen_US
dc.titleWhey Protein Ingredient Aggregation: A Study for Development of Beverage Applications.en_US

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