ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD

Ph.D

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Bibliographic Details
Main Author:	VICTORIA KRISTINA ANANINGSIH
Other Authors:	CHEMISTRY
Format:	Theses and Dissertations
Language:	English
Published:	2013
Subjects:	green tea, steamed bread, rheological properties, rheofermentograph, catechins stability, heat and mass transfer
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/38829
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Institution:	National University of Singapore
Language:	English

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record_format	dspace
spelling	sg-nus-scholar.10635-388292024-10-25T07:55:11Z ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD VICTORIA KRISTINA ANANINGSIH CHEMISTRY ZHOU WEIBIAO green tea, steamed bread, rheological properties, rheofermentograph, catechins stability, heat and mass transfer Ph.D DOCTOR OF PHILOSOPHY 2013-06-30T18:02:56Z 2013-06-30T18:02:56Z 2013-01-24 Thesis VICTORIA KRISTINA ANANINGSIH (2013-01-24). ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD. ScholarBank@NUS Repository. http://scholarbank.nus.edu.sg/handle/10635/38829 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	green tea, steamed bread, rheological properties, rheofermentograph, catechins stability, heat and mass transfer
spellingShingle	green tea, steamed bread, rheological properties, rheofermentograph, catechins stability, heat and mass transfer VICTORIA KRISTINA ANANINGSIH ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD
description	Ph.D
author2	CHEMISTRY
author_facet	CHEMISTRY VICTORIA KRISTINA ANANINGSIH
format	Theses and Dissertations
author	VICTORIA KRISTINA ANANINGSIH
author_sort	VICTORIA KRISTINA ANANINGSIH
title	ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD
title_short	ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD
title_full	ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD
title_fullStr	ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD
title_full_unstemmed	ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD
title_sort	roles of green tea extract in improving the quality of dough and steamed bread
publishDate	2013
url	http://scholarbank.nus.edu.sg/handle/10635/38829
_version_	1821207563679563776

ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD

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