Professor Weibiao Zhou | IUFoST | Galoá Proceedings

Food Science and Technology Programme, National University of Singapore

Professor Weibiao Zhou

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IMPACTS OF GREEN TEA EXTRACT FORTIFICATION ON THE STALING CHARACTERISTICS OF STEAMED BREAD DURING STORAGE
Food Processing

Professor Weibiao Zhou ¹

¹ Food Science and Technology Programme, National University of Singapore

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41612
CAPABILITY OF GREEN TEA CATECHINS TO COUNTERACT LIPID OXIDATION AND INCREASE SHELF LIFE OF BISCUITS
Bioactive Compounds and Functional Foods

Professor Weibiao Zhou ¹

¹ Food Science and Technology Programme, National University of Singapore

-
41611