The role of propylene glycol alginate and sodium alginate in the quality of frozen dough
Master's
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2011
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| Online Access: | https://scholarbank.nus.edu.sg/handle/10635/28205 |
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sg-nus-scholar.10635-282052020-11-18T04:56:58Z The role of propylene glycol alginate and sodium alginate in the quality of frozen dough VANIA OCTAVIANI SELOMULYO CHEMISTRY ZHOU WEIBIAO Propylene glycol alginate; sodium alginate; diacetyl tartaric acid esters of monoglycerides; sucrose ester; bread; frozen dough Master's MASTER OF SCIENCE 2011-11-08T18:01:54Z 2011-11-08T18:01:54Z 2008-01-24 Thesis VANIA OCTAVIANI SELOMULYO (2008-01-24). The role of propylene glycol alginate and sodium alginate in the quality of frozen dough. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/28205 NOT_IN_WOS en |
| institution |
National University of Singapore |
| building |
NUS Library |
| continent |
Asia |
| country |
Singapore Singapore |
| content_provider |
NUS Library |
| collection |
ScholarBank@NUS |
| language |
English |
| topic |
Propylene glycol alginate; sodium alginate; diacetyl tartaric acid esters of monoglycerides; sucrose ester; bread; frozen dough |
| spellingShingle |
Propylene glycol alginate; sodium alginate; diacetyl tartaric acid esters of monoglycerides; sucrose ester; bread; frozen dough VANIA OCTAVIANI SELOMULYO The role of propylene glycol alginate and sodium alginate in the quality of frozen dough |
| description |
Master's |
| author2 |
CHEMISTRY |
| author_facet |
CHEMISTRY VANIA OCTAVIANI SELOMULYO |
| format |
Theses and Dissertations |
| author |
VANIA OCTAVIANI SELOMULYO |
| author_sort |
VANIA OCTAVIANI SELOMULYO |
| title |
The role of propylene glycol alginate and sodium alginate in the quality of frozen dough |
| title_short |
The role of propylene glycol alginate and sodium alginate in the quality of frozen dough |
| title_full |
The role of propylene glycol alginate and sodium alginate in the quality of frozen dough |
| title_fullStr |
The role of propylene glycol alginate and sodium alginate in the quality of frozen dough |
| title_full_unstemmed |
The role of propylene glycol alginate and sodium alginate in the quality of frozen dough |
| title_sort |
role of propylene glycol alginate and sodium alginate in the quality of frozen dough |
| publishDate |
2011 |
| url |
https://scholarbank.nus.edu.sg/handle/10635/28205 |
| _version_ |
1684665088782368768 |