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

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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

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spelling	sg-nus-scholar.10635-2456722023-10-31T18:00:57Z 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 ANNA YAN FOOD SCIENCE & TECHNOLOGY Weibiao Zhou theanine, bread, physicochemical properties, retention, in vitro digestion Master's MASTER OF SCIENCE (RSH-FOS) 2023-10-31T18:00:57Z 2023-10-31T18:00:57Z 2023-08-04 Thesis ANNA YAN (2023-08-04). 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. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/245672 0009-0003-3356-9594 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	theanine, bread, physicochemical properties, retention, in vitro digestion
spellingShingle	theanine, bread, physicochemical properties, retention, in vitro digestion ANNA YAN 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
description	Master's
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY ANNA YAN
format	Theses and Dissertations
author	ANNA YAN
author_sort	ANNA YAN
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publishDate	2023
url	https://scholarbank.nus.edu.sg/handle/10635/245672
_version_	1781793656299061248

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

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