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dc.contributor.authorMason, Pamela S.en_US
dc.date.accessioned2014-03-14T21:45:58Z
dc.date.available2014-03-14T21:45:58Z
dc.date.issued1996en_US
dc.identifier.otheretd-09182008-063259en_US
dc.identifier.urihttp://hdl.handle.net/10919/44805
dc.format.mediumBTDen_US
dc.publisherVirginia Techen_US
dc.relation.haspartLD5655.V855_1996.M377.pdfen_US
dc.subjectemulsifieren_US
dc.subjectDATEMen_US
dc.subjectSSLen_US
dc.subjectDMGen_US
dc.subjectsensory evaluationen_US
dc.subjectfat substituteen_US
dc.subject.lccLD5655.V855 1996.M377en_US
dc.titleThe interactive effects of selected emulsifiers, enzymes, and a carbohydrate based fat substitute in a low fat muffinen_US
dc.typeThesisen_US
dc.contributor.departmentHuman Nutrition and Foodsen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineHuman Nutrition and Foodsen_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09182008-063259/en_US
dc.date.sdate2008-09-18en_US
dc.date.rdate2008-09-18
dc.date.adate2008-09-18en_US


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