IMPACT OF WAKAME REPLACEMENT ON PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPONENTS OF WHEAT NOODLES AFTER IN VITRO DIGESTION

IMPACT OF WAKAME REPLACEMENT ON PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPONENTS OF WHEAT NOODLES AFTER IN VITRO DIGESTION

Master's

Saved in:
Bibliographic Details
Main Author: KAI YI
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Theses and Dissertations
Language:English
Published: 2023
Subjects:
wakame replacement, noodles, texture analysis, rheological measurements, nuclear magnetic resonance (NMR) analysis
Online Access:https://scholarbank.nus.edu.sg/handle/10635/245675
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore
Language: English
id sg-nus-scholar.10635-245675
record_format dspace
spelling sg-nus-scholar.10635-2456752023-10-31T18:01:01Z IMPACT OF WAKAME REPLACEMENT ON PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPONENTS OF WHEAT NOODLES AFTER IN VITRO DIGESTION KAI YI FOOD SCIENCE & TECHNOLOGY Shao Quan Liu wakame replacement, noodles, texture analysis, rheological measurements, nuclear magnetic resonance (NMR) analysis Master's MASTER OF SCIENCE (RSH-FOS) 2023-10-31T18:01:01Z 2023-10-31T18:01:01Z 2023-06-09 Thesis KAI YI (2023-06-09). IMPACT OF WAKAME REPLACEMENT ON PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPONENTS OF WHEAT NOODLES AFTER IN VITRO DIGESTION. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/245675 0000-0002-4411-7900 en
institution National University of Singapore
building NUS Library
continent Asia
country Singapore
Singapore
content_provider NUS Library
collection ScholarBank@NUS
language English
topic wakame replacement, noodles, texture analysis, rheological measurements, nuclear magnetic resonance (NMR) analysis
spellingShingle wakame replacement, noodles, texture analysis, rheological measurements, nuclear magnetic resonance (NMR) analysis
KAI YI
IMPACT OF WAKAME REPLACEMENT ON PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPONENTS OF WHEAT NOODLES AFTER IN VITRO DIGESTION
description Master's
author2 FOOD SCIENCE & TECHNOLOGY
author_facet FOOD SCIENCE & TECHNOLOGY
KAI YI
format Theses and Dissertations
author KAI YI
author_sort KAI YI
title IMPACT OF WAKAME REPLACEMENT ON PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPONENTS OF WHEAT NOODLES AFTER IN VITRO DIGESTION
title_short IMPACT OF WAKAME REPLACEMENT ON PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPONENTS OF WHEAT NOODLES AFTER IN VITRO DIGESTION
title_full IMPACT OF WAKAME REPLACEMENT ON PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPONENTS OF WHEAT NOODLES AFTER IN VITRO DIGESTION
title_fullStr IMPACT OF WAKAME REPLACEMENT ON PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPONENTS OF WHEAT NOODLES AFTER IN VITRO DIGESTION
title_full_unstemmed IMPACT OF WAKAME REPLACEMENT ON PHYSICOCHEMICAL PROPERTIES AND CHEMICAL COMPONENTS OF WHEAT NOODLES AFTER IN VITRO DIGESTION
title_sort impact of wakame replacement on physicochemical properties and chemical components of wheat noodles after in vitro digestion
publishDate 2023
url https://scholarbank.nus.edu.sg/handle/10635/245675
_version_ 1781793656873680896

Similar Items