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

Master's

Saved in:
Bibliographic Details
Main Author: WANG XIANFANG
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Theses and Dissertations
Language:English
Published: 2022
Subjects:
Online Access:https://scholarbank.nus.edu.sg/handle/10635/228972
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore
Language: English