Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/191962
Title: EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE
Authors: JIN XIAOXUAN
Keywords: wheat bran, dried white noodle, superfine grinding, dough rheology, mastication, glycaemic response
Issue Date: 20-Jan-2021
Citation: JIN XIAOXUAN (2021-01-20). EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE. ScholarBank@NUS Repository.
URI: https://scholarbank.nus.edu.sg/handle/10635/191962
Appears in Collections:Ph.D Theses (Closed)

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