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dc.contributor.advisorPonce de León, Leyda
dc.contributor.authorSiberio-Pérez, Lurdes G.
dc.date.accessioned2018-11-14T18:54:11Z
dc.date.available2018-11-14T18:54:11Z
dc.date.issued2010
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1296
dc.description.sponsorshipUSDA-CREES project H-417.en_US
dc.language.isoenen_US
dc.subjectFermented beverageen_US
dc.titleUse of stabilizers to improve the texture of a fermented beverage elaborated from milk and acid wheyen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2010 Lurdes G. Siberio-Pérez.en_US
dc.contributor.committeePérez-Muñoz, Fernando
dc.contributor.committeeOrellana, Lynette E.
dc.contributor.committeeNegrón, Edna
dc.contributor.representativeRamírez-Vick, Jaime
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.type.thesisThesisen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationYear2010en_US


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    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a degree at UPR-Mayagüez.

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