EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES

Ph.D

Saved in:

Bibliographic Details
Main Author:	LIN SUYUN
Other Authors:	CHEMISTRY
Format:	Theses and Dissertations
Language:	English
Published:	2021
Subjects:	whole-wheat flour, wheat bran, superfine grinding, bread, mastication, glycaemic response
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/185990
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-185990
record_format	dspace
spelling	sg-nus-scholar.10635-1859902023-01-01T18:00:46Z EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES LIN SUYUN CHEMISTRY Weibiao Zhou whole-wheat flour, wheat bran, superfine grinding, bread, mastication, glycaemic response Ph.D DOCTOR OF PHILOSOPHY (FOS) 2021-01-31T18:00:39Z 2021-01-31T18:00:39Z 2020-12-22 Thesis LIN SUYUN (2020-12-22). EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/185990 0000-0003-0263-5184 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	whole-wheat flour, wheat bran, superfine grinding, bread, mastication, glycaemic response
spellingShingle	whole-wheat flour, wheat bran, superfine grinding, bread, mastication, glycaemic response LIN SUYUN EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES
description	Ph.D
author2	CHEMISTRY
author_facet	CHEMISTRY LIN SUYUN
format	Theses and Dissertations
author	LIN SUYUN
author_sort	LIN SUYUN
title	EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES
title_short	EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES
title_full	EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES
title_fullStr	EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES
title_full_unstemmed	EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES
title_sort	effects of wheat bran fortification on bread making and bread quality: in vitro and in vivo studies
publishDate	2021
url	https://scholarbank.nus.edu.sg/handle/10635/185990
_version_	1754611226298548224

EFFECTS OF WHEAT BRAN FORTIFICATION ON BREAD MAKING AND BREAD QUALITY: IN VITRO AND IN VIVO STUDIES

Similar Items