Investigation of Novel Methods for Removal of Norbixin from Liquid Whey and Effects on Flavor and Functionality of 80% of Whey Protein Concentrate.

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dc.contributor.advisorMary Drake, Chairen_US
dc.contributor.advisorTimothy Sanders, Memberen_US
dc.contributor.advisorEdward Foegeding, Memberen_US
dc.contributor.authorQiu, Yutingen_US
dc.date.accepted2014-12-23en_US
dc.date.accessioned2014-12-24T10:30:13Z
dc.date.available2014-12-24T10:30:13Z
dc.date.defense2014-11-18en_US
dc.date.issued2014-11-18en_US
dc.date.released2014-12-24en_US
dc.date.reviewed2014-12-05en_US
dc.date.submitted2014-11-18en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg3972en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/10032
dc.rightsen_US
dc.titleInvestigation of Novel Methods for Removal of Norbixin from Liquid Whey and Effects on Flavor and Functionality of 80% of Whey Protein Concentrate.en_US

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