1. Optimization of teff fermentation by Lactobacillus coryniformis starter culture and investigation of sorghum and buckwheat as substitute components in injera batter Open Access Author: Strobel, Scott Alan Title: Optimization of teff fermentation by Lactobacillus coryniformis starter culture and investigation of sorghum and buckwheat as substitute components in injera batter Area of Honors: Food Science Keywords: injerafermentationstarter culturesteffbuckwheatsorghumoptimizationmodified Gompertz model File: Download Strobel_Scott_injera.pdf Thesis Supervisors: Gregory Ray Ziegler, Thesis SupervisorRobert F Roberts, Honors AdvisorAli Demirci, Faculty Reader
2. Sensory Driven Optimization of Dr. Bob's Low Fat Strawberry Yogurt Smoothie Open Access Author: Harding, Margaret M Title: Sensory Driven Optimization of Dr. Bob's Low Fat Strawberry Yogurt Smoothie Area of Honors: Food Science Keywords: Strawberry yogurtsensory analysismean drop analysisDr. Bob'soptimizationreformulation File: Download Thesis.pdf Thesis Supervisors: Robert F Roberts, Thesis SupervisorGregory Ray Ziegler, Honors AdvisorJohn E Hayes, Faculty Reader