EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE

Ph.D

Saved in:

Bibliographic Details
Main Author:	JIN XIAOXUAN
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2021
Subjects:	wheat bran, dried white noodle, superfine grinding, dough rheology, mastication, glycaemic response
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/191962
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-191962
record_format	dspace
spelling	sg-nus-scholar.10635-1919622023-06-01T18:01:00Z EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE JIN XIAOXUAN FOOD SCIENCE & TECHNOLOGY Weibiao Zhou wheat bran, dried white noodle, superfine grinding, dough rheology, mastication, glycaemic response Ph.D DOCTOR OF PHILOSOPHY (FOS) 2021-06-10T18:00:22Z 2021-06-10T18:00:22Z 2021-01-20 Thesis JIN XIAOXUAN (2021-01-20). EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/191962 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	wheat bran, dried white noodle, superfine grinding, dough rheology, mastication, glycaemic response
spellingShingle	wheat bran, dried white noodle, superfine grinding, dough rheology, mastication, glycaemic response JIN XIAOXUAN EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE
description	Ph.D
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY JIN XIAOXUAN
format	Theses and Dissertations
author	JIN XIAOXUAN
author_sort	JIN XIAOXUAN
title	EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE
title_short	EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE
title_full	EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE
title_fullStr	EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE
title_full_unstemmed	EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE
title_sort	effect of wheat bran fortification on the quality, chewing properties, and digestibility of dried white noodle
publishDate	2021
url	https://scholarbank.nus.edu.sg/handle/10635/191962
_version_	1770562794648764416

EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE

Similar Items