IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS

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Bibliographic Details
Main Author:	WANG XIANFANG
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2022
Subjects:	Brewer’s Spent Grain, Brewery by-product, Barley husk, Rhizopus oligosporus, Biscuits, Valorisation
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/228972
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Institution:	National University of Singapore
Language:	English

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spelling	sg-nus-scholar.10635-2289722022-07-20T18:00:20Z IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS WANG XIANFANG FOOD SCIENCE & TECHNOLOGY Jung Eun Kim Brewer’s Spent Grain, Brewery by-product, Barley husk, Rhizopus oligosporus, Biscuits, Valorisation Master's MASTER OF SCIENCE (RSH-FOS) 2022-07-20T18:00:20Z 2022-07-20T18:00:20Z 2022-06-24 Thesis WANG XIANFANG (2022-06-24). IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/228972 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Brewer’s Spent Grain, Brewery by-product, Barley husk, Rhizopus oligosporus, Biscuits, Valorisation
spellingShingle	Brewer’s Spent Grain, Brewery by-product, Barley husk, Rhizopus oligosporus, Biscuits, Valorisation WANG XIANFANG IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS
description	Master's
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY WANG XIANFANG
format	Theses and Dissertations
author	WANG XIANFANG
author_sort	WANG XIANFANG
title	IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS
title_short	IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS
title_full	IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS
title_fullStr	IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS
title_full_unstemmed	IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS
title_sort	impact of incorporating rhizopus oligosporus fermented brewer’s spent grain on nutritional, physical and sensory properties of biscuits
publishDate	2022
url	https://scholarbank.nus.edu.sg/handle/10635/228972
_version_	1739837303586553856

IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS

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