Enzymatic Hydrolysis for Improving the Value of Peanut Flour Protein.

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dc.contributor.advisorJack Davis, Chairen_US
dc.contributor.advisorGabriel Harris, Minoren_US
dc.contributor.advisorEdward Foegeding, Memberen_US
dc.contributor.advisorMichael D Kulis, Externalen_US
dc.contributor.authorShi, Xiaoleien_US
dc.date.accepted2012-07-24en_US
dc.date.accessioned2012-07-26T05:30:10Z
dc.date.available2012-07-26T05:30:10Z
dc.date.defense2012-06-20en_US
dc.date.issued2012-06-20en_US
dc.date.released2012-07-26en_US
dc.date.reviewed2012-07-06en_US
dc.date.submitted2012-06-21en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg1865en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/7957
dc.rightsen_US
dc.titleEnzymatic Hydrolysis for Improving the Value of Peanut Flour Protein.en_US

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