INFLUENCE OF EUCHEUMA ADDITION ON THE PROPERTIES AND NANOSTRUCTURES OF YELLOW CAKES

• 主要作者: LI MENG
• 其他作者: CHEMISTRY
• 格式: Theses and Dissertations
• 語言: English
• 出版: 2019
• 主題: Eucheuma, Cake, Sensory evaluation, Powder X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), Atomic force microscopy (AFM)
• 在線閱讀: http://scholarbank.nus.edu.sg/handle/10635/151870
• 機構: National University of Singapore

Master's