RHEOLOGY AND APPLICATION OF IOTA CARRAGEENAN IN FOOD SYSTEMS

Ph.D

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Bibliographic Details
Main Author:	YANG DONGYING
Other Authors:	CHEMISTRY
Format:	Theses and Dissertations
Language:	English
Published:	2020
Subjects:	carrageenan, rheology, gel, structure, food
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/167549
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-167549
record_format	dspace
spelling	sg-nus-scholar.10635-1675492024-10-25T09:23:29Z RHEOLOGY AND APPLICATION OF IOTA CARRAGEENAN IN FOOD SYSTEMS YANG DONGYING CHEMISTRY Yang Hongshun carrageenan, rheology, gel, structure, food Ph.D DOCTOR OF PHILOSOPHY (FOS) 2020-04-30T18:00:36Z 2020-04-30T18:00:36Z 2019-08-23 Thesis YANG DONGYING (2019-08-23). RHEOLOGY AND APPLICATION OF IOTA CARRAGEENAN IN FOOD SYSTEMS. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/167549 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	carrageenan, rheology, gel, structure, food
spellingShingle	carrageenan, rheology, gel, structure, food YANG DONGYING RHEOLOGY AND APPLICATION OF IOTA CARRAGEENAN IN FOOD SYSTEMS
description	Ph.D
author2	CHEMISTRY
author_facet	CHEMISTRY YANG DONGYING
format	Theses and Dissertations
author	YANG DONGYING
author_sort	YANG DONGYING
title	RHEOLOGY AND APPLICATION OF IOTA CARRAGEENAN IN FOOD SYSTEMS
title_short	RHEOLOGY AND APPLICATION OF IOTA CARRAGEENAN IN FOOD SYSTEMS
title_full	RHEOLOGY AND APPLICATION OF IOTA CARRAGEENAN IN FOOD SYSTEMS
title_fullStr	RHEOLOGY AND APPLICATION OF IOTA CARRAGEENAN IN FOOD SYSTEMS
title_full_unstemmed	RHEOLOGY AND APPLICATION OF IOTA CARRAGEENAN IN FOOD SYSTEMS
title_sort	rheology and application of iota carrageenan in food systems
publishDate	2020
url	https://scholarbank.nus.edu.sg/handle/10635/167549
_version_	1821227065728303104

RHEOLOGY AND APPLICATION OF IOTA CARRAGEENAN IN FOOD SYSTEMS

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