FROM GRAIN TO BREAD: CHARACTERIZING PURPLE WHEAT AND HARNESSING ITS POTENTIAL THROUGH SUPERFINE GRINDING

FROM GRAIN TO BREAD: CHARACTERIZING PURPLE WHEAT AND HARNESSING ITS POTENTIAL THROUGH SUPERFINE GRINDING

Ph.D

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Bibliographic Details
Main Author: JIANG YINGFEN
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Theses and Dissertations
Language:English
Published: 2023
Subjects:
Purple Wheat, Superfine Grinding, Functional Staple; Anthocyanins; Starch Digestion; Whole Wheat product
Online Access:https://scholarbank.nus.edu.sg/handle/10635/246332
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Institution: National University of Singapore
Language: English

Internet

https://scholarbank.nus.edu.sg/handle/10635/246332

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