PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND

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Bibliographic Details
Main Author:	TAY SIANG HONG
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2022
Subjects:	Angel food cake, Egg white replacement, FTIR, Spirulina, Rheology,
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/226201
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-226201
record_format	dspace
spelling	sg-nus-scholar.10635-2262012022-05-30T18:00:21Z PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND TAY SIANG HONG FOOD SCIENCE & TECHNOLOGY Yang Hongshun Angel food cake, Egg white replacement, FTIR, Spirulina, Rheology, Master's MASTER OF SCIENCE (RSH-FOS) 2022-05-30T18:00:21Z 2022-05-30T18:00:21Z 2022-01-22 Thesis TAY SIANG HONG (2022-01-22). PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/226201 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Angel food cake, Egg white replacement, FTIR, Spirulina, Rheology,
spellingShingle	Angel food cake, Egg white replacement, FTIR, Spirulina, Rheology, TAY SIANG HONG PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND
description	Master's
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY TAY SIANG HONG
format	Theses and Dissertations
author	TAY SIANG HONG
author_sort	TAY SIANG HONG
title	PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND
title_short	PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND
title_full	PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND
title_fullStr	PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND
title_full_unstemmed	PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND
title_sort	partial replacement of egg whites in angel food cake using spirulina and hydroxypropyl methylcellulose blend
publishDate	2022
url	https://scholarbank.nus.edu.sg/handle/10635/226201
_version_	1734310081476952064

PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND

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