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Author:

Yeo, Lihe

Title:

RETENTION OF FLAVOR COMPOUNDS BY DISPERSED HIGH-AMYLOSE MAIZE STARCH (HAMS) IN AN AQEUOUS MODEL SYSTEM

Graduate Program:

Food Science

Keywords:

starch
retention
high amylose maize starch
flavor

File:

Download lxy128thesis2.pdf

Committee Members:

Dr Donald Thompson, Thesis Advisor/Co-Advisor
Donald B Thompson, Thesis Advisor/Co-Advisor
Devin G Peterson, Thesis Advisor/Co-Advisor