dc.contributor.advisor | Vardhanabhuti, Bongkosh | eng |
dc.contributor.advisor | Gruen, Ingolf | eng |
dc.contributor.author | Zhang, Sha | eng |
dc.date.issued | 2014 | eng |
dc.date.submitted | 2014 Fall | eng |
dc.identifier.uri | https://hdl.handle.net/10355/45794 | |
dc.language | English | eng |
dc.publisher | University of Missouri--Columbia | eng |
dc.relation.ispartofcommunity | University of Missouri--Columbia. Graduate School. Theses and Dissertations | eng |
dc.rights | OpenAccess. | eng |
dc.rights.license | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License. | |
dc.source | Submitted by the University of Missouri--Columbia Graduate School | eng |
dc.subject.FAST | Whey -- Analysis | eng |
dc.subject.FAST | Polysaccharides | eng |
dc.subject.FAST | Pectin | eng |
dc.title | Improved functional properties and health benefits of whey protein by interaction with polysaccharides | eng |
dc.type | Thesis | eng |
thesis.degree.discipline | Food science (MU) | eng |
thesis.degree.grantor | University of Missouri--Columbia | eng |
thesis.degree.level | Doctoral | eng |
thesis.degree.name | Ph. D. | eng |