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:
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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