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Description
Title: | Properties of a Model Zein-Based Chewing Gum Investigated by Objective and Sensory Methods |
Author(s): | Shin, Tai Ryang |
Doctoral Committee Chair(s): | Padua, Graciela W. |
Department / Program: | Food Science and Human Nutrition |
Discipline: | Food Science and Human Nutrition |
Degree Granting Institution: | University of Illinois at Urbana-Champaign |
Degree: | Ph.D. |
Genre: | Dissertation |
Subject(s): | Agriculture, Food Science and Technology |
Abstract: | Keywords. zein, texture, chewing gum, LCC, MCC. |
Issue Date: | 2008 |
Type: | Text |
Language: | English |
Description: | 105 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2008. |
URI: | http://hdl.handle.net/2142/83713 |
Other Identifier(s): | (MiAaPQ)AAI3337922 |
Date Available in IDEALS: | 2015-09-25 |
Date Deposited: | 2008 |
This item appears in the following Collection(s)
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Dissertations and Theses - Food Science and Human Nutrition
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Graduate Dissertations and Theses at Illinois
Graduate Theses and Dissertations at Illinois