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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