Theses from 2023
Consumer Acceptability, Moisture Content, and Cookie Spread of Gluten-Free Sugar Cookies Using Kudzu Starch as a Partial Fat Replacement Ingredient, Avery R. Thompson
Theses from 2021
Development of Gluten-Free Sugar Cookies Using Kudzu Starch as a Partial Fat Replacement Ingredient, Saabirah Carr
Feasibility of Using Kudzu Starch to Maintain or Improve the Texture of Gluten-Free Chocolate Cake, Sterling F. Herrin
Substitution of Kudzu Starch for Cornstarch Results in Dairy-Based Vanilla Pudding with Similar Texture and Consumer Acceptability, Carissa D. Ingram
Theses from 2018
Perceptions and Use of Nonnutritive Sweeteners Among College Students Based Upon Athletic Status, Gender, and Academic Major, Madison B. Heydinger
Adherence of Collegiate Level, Recreational/Intramural and Non-Athlete College Students to the Mediterranean Diet, Amber E. Ugbo
Theses from 2016
Brassica oleracea var. Italica (Broccoli) and Brassica oleracea var Italica x Alboglabra (Broccolini): A Comparison of Vitamin C Content and Consumer Acceptability, Samantha K. Akins, Joelle Romanchik-Cerpovicz, and Paul Cerpovicz
