INFLUENCE OF EUCHEUMA ADDITION ON THE PROPERTIES AND NANOSTRUCTURES OF YELLOW CAKES

INFLUENCE OF EUCHEUMA ADDITION ON THE PROPERTIES AND NANOSTRUCTURES OF YELLOW CAKES

Master's

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Bibliographic Details
Main Author: LI MENG
Other Authors: CHEMISTRY
Format: Theses and Dissertations
Language:English
Published: 2019
Subjects:
Eucheuma, Cake, Sensory evaluation, Powder X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), Atomic force microscopy (AFM)
Online Access:http://scholarbank.nus.edu.sg/handle/10635/151870
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Institution: National University of Singapore
Language: English
Description
Summary:Master's

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