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

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

Internet

https://scholarbank.nus.edu.sg/handle/10635/228972

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