Milk Beverage Base with Lactose Removed with Ultrafiltration: Impact of Fat and Protein Concentration on Sensory and Physical Properties.

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dc.contributor.advisorMary Drake, Chair
dc.contributor.advisorClinton Stevenson, Member
dc.contributor.advisorDana Hanson, Member
dc.contributor.authorHernandez, Alex Jordan
dc.date.accepted2023-01-11
dc.date.accessioned2023-01-12T13:30:18Z
dc.date.available2023-01-12T13:30:18Z
dc.date.defense2022-11-07
dc.date.issued2022-11-07
dc.date.released2023-01-12
dc.date.reviewed2022-11-23
dc.date.submitted2022-11-07
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg31669
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/40238
dc.titleMilk Beverage Base with Lactose Removed with Ultrafiltration: Impact of Fat and Protein Concentration on Sensory and Physical Properties.

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