Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/191962
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dc.titleEFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE
dc.contributor.authorJIN XIAOXUAN
dc.date.accessioned2021-06-10T18:00:22Z
dc.date.available2021-06-10T18:00:22Z
dc.date.issued2021-01-20
dc.identifier.citationJIN XIAOXUAN (2021-01-20). EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE. ScholarBank@NUS Repository.
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/191962
dc.language.isoen
dc.subjectwheat bran, dried white noodle, superfine grinding, dough rheology, mastication, glycaemic response
dc.typeThesis
dc.contributor.departmentFOOD SCIENCE & TECHNOLOGY
dc.contributor.supervisorWeibiao Zhou
dc.description.degreePh.D
dc.description.degreeconferredDOCTOR OF PHILOSOPHY (FOS)
Appears in Collections:Ph.D Theses (Closed)

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