EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES

Ph.D

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Bibliographic Details
Main Author:	HUANG MIN
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2021
Subjects:	Dietary fibre, Nanostructures, Water loss and status, Metabolite, NMR, Rheological properties
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/187881
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-187881
record_format	dspace
spelling	sg-nus-scholar.10635-1878812024-10-26T00:32:56Z EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES HUANG MIN FOOD SCIENCE & TECHNOLOGY Hongshun Yang Dietary fibre, Nanostructures, Water loss and status, Metabolite, NMR, Rheological properties Ph.D DOCTOR OF PHILOSOPHY (FOS) 2021-03-29T18:00:27Z 2021-03-29T18:00:27Z 2020-12-02 Thesis HUANG MIN (2020-12-02). EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/187881 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Dietary fibre, Nanostructures, Water loss and status, Metabolite, NMR, Rheological properties
spellingShingle	Dietary fibre, Nanostructures, Water loss and status, Metabolite, NMR, Rheological properties HUANG MIN EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES
description	Ph.D
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY HUANG MIN
format	Theses and Dissertations
author	HUANG MIN
author_sort	HUANG MIN
title	EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES
title_short	EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES
title_full	EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES
title_fullStr	EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES
title_full_unstemmed	EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES
title_sort	eucheuma powder as a partial flour replacement for developing healthy sponge cakes
publishDate	2021
url	https://scholarbank.nus.edu.sg/handle/10635/187881
_version_	1821198053618483200

EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES

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