TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY
Ph.D
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| Format: | Theses and Dissertations |
| Language: | English |
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2013
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| Online Access: | http://scholarbank.nus.edu.sg/handle/10635/43623 |
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| Institution: | National University of Singapore |
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sg-nus-scholar.10635-436232024-10-25T08:26:45Z TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY AMBER SHARMA CHEMISTRY ZHOU WEIBIAO tea catechins, biscuits, catechin stability, biscuit quality, fat oxidation Ph.D DOCTOR OF PHILOSOPHY 2013-09-06T18:00:06Z 2013-09-06T18:00:06Z 2013-03-13 Thesis AMBER SHARMA (2013-03-13). TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY. ScholarBank@NUS Repository. http://scholarbank.nus.edu.sg/handle/10635/43623 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, biscuits, catechin stability, biscuit quality, fat oxidation |
| spellingShingle |
tea catechins, biscuits, catechin stability, biscuit quality, fat oxidation AMBER SHARMA TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY |
| description |
Ph.D |
| author2 |
CHEMISTRY |
| author_facet |
CHEMISTRY AMBER SHARMA |
| format |
Theses and Dissertations |
| author |
AMBER SHARMA |
| author_sort |
AMBER SHARMA |
| title |
TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY |
| title_short |
TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY |
| title_full |
TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY |
| title_fullStr |
TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY |
| title_full_unstemmed |
TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY |
| title_sort |
tea catechins: their stability and roles in the biscuit making process and effects on biscuit quality |
| publishDate |
2013 |
| url |
http://scholarbank.nus.edu.sg/handle/10635/43623 |
| _version_ |
1821220941832650752 |