Please use this identifier to cite or link to this item:
https://scholarbank.nus.edu.sg/handle/10635/226201
DC Field | Value | |
---|---|---|
dc.title | PARTIAL REPLACEMENT OF EGG WHITES IN ANGEL FOOD CAKE USING SPIRULINA AND HYDROXYPROPYL METHYLCELLULOSE BLEND | |
dc.contributor.author | TAY SIANG HONG | |
dc.date.accessioned | 2022-05-30T18:00:21Z | |
dc.date.available | 2022-05-30T18:00:21Z | |
dc.date.issued | 2022-01-22 | |
dc.identifier.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. | |
dc.identifier.uri | https://scholarbank.nus.edu.sg/handle/10635/226201 | |
dc.language.iso | en | |
dc.subject | Angel food cake, Egg white replacement, FTIR, Spirulina, Rheology, | |
dc.type | Thesis | |
dc.contributor.department | FOOD SCIENCE & TECHNOLOGY | |
dc.contributor.supervisor | Yang Hongshun | |
dc.description.degree | Master's | |
dc.description.degreeconferred | MASTER OF SCIENCE (RSH-FOS) | |
Appears in Collections: | Master's Theses (Closed) |
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