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TEXAS WOMANS UNIVERSITY
>> Food science
You are viewing titles for TEXAS WOMANS UNIVERSITY in the Food science available through the UMI Dissertations & Thesis Gradwoorks site
The functional and sensory differences between decorator's frosting made with hydrogenated vegetable shortening containing trans fat versus trans fat free shortening alternatives
The effects of alternative chemical leavening agents on the quality of refrigerated basic biscuits
The sodium and fat content of salted and unsalted, dry and oil roasted pecans and pecans used in ice cream
Effect of non hydrogenated cottonseed oil on the flavor quality and stability of high oleic low linolenic canola oil during potato chip processing
Various factors that affect hydrolytic rancidity in rice bran
The impact of degree of milling on the contents of rice bran lipids and gamma-tocotrienol
Assessment of changes in school nutrition programs and school environment as a result of following the Healthier US School Challenge program
The energy and nutrient content of breakfast meals eaten at school and breakfast meals eaten at home
The effect of grape seed polyphenols and delta tocotrienol as supplements in improvement of NASH histopathology in C57BL/J6 mice fed high fat diet
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