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| Title: | PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND | Authors: | TAY SIANG HONG | Keywords: | Angel food cake, Egg white replacement, FTIR, Spirulina, Rheology, | Issue Date: | 22-Jan-2022 | Citation: | TAY SIANG HONG (2022-01-22). PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND. ScholarBank@NUS Repository. | URI: | https://scholarbank.nus.edu.sg/handle/10635/226201 |
| Appears in Collections: | Master's Theses (Closed) |
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