Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/225737
Title: SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE
Authors: LU ZHOU
ORCID iD:   orcid.org/0000-0002-6172-6281
Keywords: Egg analogue, plant-based protein, gelation, rheology, molecular interaction, microstructure
Issue Date: 19-Jan-2022
Citation: LU ZHOU (2022-01-19). SOY PROTEIN ISOLATE AND CHICKPEA FLOUR INTERACT WITH HYDROCOLLOIDS AND STARCHES TO FORM EGG OMELETTE ANALOGUE. ScholarBank@NUS Repository.
URI: https://scholarbank.nus.edu.sg/handle/10635/225737
Appears in Collections:Master's Theses (Closed)

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