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

Master's

Saved in:

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
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	National University of Singapore
Language:	English

Be the first to leave a comment!

Similar Items