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

Ph.D

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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
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Institution:	National University of Singapore
Language:	English

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