EFFECT OF BAKING ON THE RETENTION OF THEANINE IN BREAD DOUGH AND BAKED BREAD, ITS IMPACT ON THEIR PHYSICOCHEMICAL PROPERTIES AND ITS IN VITRO DIGESTIBILITY

Master's

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Bibliographic Details
Main Author:	ANNA YAN
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2023
Subjects:	theanine, bread, physicochemical properties, retention, in vitro digestion
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/245672
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Institution:	National University of Singapore
Language:	English

Description
Summary:	Master's

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