Can Consumers Perceive a Difference in Quality When Comparing Whole-Grain Gluten-Free Baked Goods to Refined Gluten-Free Baked Goods at Varying Flour Levels

Carlson, Jenna R.

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Eastern Illinois University

Can Consumers Perceive a Difference in Quality When Comparing Whole-Grain Gluten-Free Baked Goods to Refined Gluten-Free Baked Goods at Varying Flour Levels

dc:creator Carlson, Jenna R.

thesis:degree_name Master of Science (MS)

Degree

thesis:*

Name thesis:degree_name: Master of Science (MS)

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Carlson, Jenna R.
Contributors dc:contributor: James E. Painter

Subjects

dc:subject × 1

Dietetics and Clinical Nutrition

Identifiers

dc:identifier.*

Repository record dc:identifier: https://thekeep.eiu.edu/theses/1444
OAI identifier oai:identifier: oai:thekeep.eiu.edu:theses-2443

Chain of custody

source

Harvested from: Eastern Illinois University
Base URL: thekeep.eiu.edu/do/oai/
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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citation

Carlson, Jenna R.. Can Consumers Perceive a Difference in Quality When Comparing Whole-Grain Gluten-Free Baked Goods to Refined Gluten-Free Baked Goods at Varying Flour Levels. https://thekeep.eiu.edu/theses/1444

Can Consumers Perceive a Difference in Quality When Comparing Whole-Grain Gluten-Free Baked Goods to Refined Gluten-Free Baked Goods at Varying Flour Levels

Degree

Author and committee

Subjects

Identifiers

Chain of custody

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