Please use this identifier to cite or link to this item:
https://scholarbank.nus.edu.sg/handle/10635/228972
| Title: | IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS | Authors: | WANG XIANFANG | Keywords: | Brewer’s Spent Grain, Brewery by-product, Barley husk, Rhizopus oligosporus, Biscuits, Valorisation | Issue Date: | 24-Jun-2022 | Citation: | WANG XIANFANG (2022-06-24). IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS. ScholarBank@NUS Repository. | URI: | https://scholarbank.nus.edu.sg/handle/10635/228972 |
| Appears in Collections: | Master's Theses (Closed) |
Show full item record
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.