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

• 主要作者: JIANG YINGFEN
• 其他作者: FOOD SCIENCE & TECHNOLOGY
• 格式: Theses and Dissertations
• 語言: English
• 出版: 2023
• 主題: Purple Wheat, Superfine Grinding, Functional Staple; Anthocyanins; Starch Digestion; Whole Wheat product
• 在線閱讀: https://scholarbank.nus.edu.sg/handle/10635/246332

Ph.D