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Author:

Ghosh, Supratim

Title:

EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS

Graduate Program:

Food Science

Keywords:

Aroma Release
Fat Crystallization
Emulsion

File:

Download Supratim_Ghosh_PhD_Thesis.pdf

Committee Members:

John Neil Coupland, Committee Chair/Co-Chair
Devin G Peterson, Committee Chair/Co-Chair
Robert F Roberts, Committee Member
Gregory Ray Ziegler, Committee Member
Darrell Velegol, Committee Member