1. ScholarBank@NUS
  2. 1. Staff
  3. Staff Publications
Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodres.2015.01.029
DC FieldValue
dc.titleBread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA)
dc.contributor.authorPutranto A.
dc.contributor.authorChen X.D.
dc.contributor.authorZhou W.
dc.date.accessioned2016-09-09T00:49:42Z
dc.date.available2016-09-09T00:49:42Z
dc.date.issued2015
dc.identifier.citationPutranto A., Chen X.D., Zhou W. (2015). Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA). Food Research International 71 : 58-67. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodres.2015.01.029
dc.identifier.issn9639969
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/127332
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodres.2015.01.029
dc.publisherElsevier
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodres.2015.01.029
dc.description.sourcetitleFood Research International
dc.description.volume71
dc.description.page58-67
dc.identifier.isiut000354505600008
dc.published.statePublished
Appears in Collections:Staff Publications

Show simple item record
Files in This Item:
There are no files associated with this item.

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.