The Application of Qualitative and Quantitative Research to Evaluate Whole Wheat Bread and Sweet Whey Powder.

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dc.contributor.advisorMary Drake, Chairen_US
dc.contributor.advisorEdward Foegeding, Memberen_US
dc.contributor.advisorTimothy Sanders, Memberen_US
dc.contributor.authorJervis, Matthew Gabrielen_US
dc.date.accepted2014-07-18en_US
dc.date.accessioned2014-07-19T09:30:16Z
dc.date.available2014-07-19T09:30:16Z
dc.date.defense2014-05-23en_US
dc.date.issued2014-05-23en_US
dc.date.released2014-07-19en_US
dc.date.reviewed2014-06-04en_US
dc.date.submitted2014-05-23en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg3568en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/9593
dc.rightsen_US
dc.titleThe Application of Qualitative and Quantitative Research to Evaluate Whole Wheat Bread and Sweet Whey Powder.en_US

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