Oat Milk, Protein Beverages, Creamer, Gin: Understanding Consumer Preferences, Novel Evaluation Techniques, and the Impact of Context on the Sensory Evaluation of Beverages.

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dc.contributor.advisorMaryAnne Drake, Chair
dc.contributor.advisorHaotian Zheng, Member
dc.contributor.advisorClint Stevenson, Member
dc.contributor.advisorDaniel Poole, Member
dc.contributor.authorRovai, Dominic
dc.date.accepted2025-03-07
dc.date.accessioned2025-03-11T12:30:44Z
dc.date.available2025-03-11T12:30:44Z
dc.date.defense2024-12-13
dc.date.issued2024-12-13
dc.date.released2025-03-11
dc.date.reviewed2025-01-07
dc.date.submitted2024-12-13
dc.degree.disciplineFood Science
dc.degree.leveldissertation
dc.degree.nameDoctor of Philosophy
dc.identifier.otherdeg40390
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/45088
dc.titleOat Milk, Protein Beverages, Creamer, Gin: Understanding Consumer Preferences, Novel Evaluation Techniques, and the Impact of Context on the Sensory Evaluation of Beverages.

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