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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