Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality

Ph.D

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Bibliographic Details
Main Author:	WANG RONG
Other Authors:	CHEMISTRY
Format:	Theses and Dissertations
Language:	English
Published:	2011
Subjects:	Tea catechins, stability, modeling, breadmaking, bread quality, dough property
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/28282
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-28282
record_format	dspace
spelling	sg-nus-scholar.10635-282822020-11-18T04:56:58Z Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality WANG RONG CHEMISTRY ZHOU WEIBIAO Tea catechins, stability, modeling, breadmaking, bread quality, dough property Ph.D DOCTOR OF PHILOSOPHY 2011-11-08T18:03:19Z 2011-11-08T18:03:19Z 2007-12-14 Thesis WANG RONG (2007-12-14). Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality. ScholarBank@NUS Repository. https://scholarbank.nus.edu.sg/handle/10635/28282 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	Tea catechins, stability, modeling, breadmaking, bread quality, dough property
spellingShingle	Tea catechins, stability, modeling, breadmaking, bread quality, dough property WANG RONG Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality
description	Ph.D
author2	CHEMISTRY
author_facet	CHEMISTRY WANG RONG
format	Theses and Dissertations
author	WANG RONG
author_sort	WANG RONG
title	Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality
title_short	Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality
title_full	Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality
title_fullStr	Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality
title_full_unstemmed	Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality
title_sort	tea catechins: their stability and roles in breadmaking process and effects on the bread quality
publishDate	2011
url	https://scholarbank.nus.edu.sg/handle/10635/28282
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Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality

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