Authors: ONG MH WHITEHOUSE AS ABEYSEKERA R ALRUQAIE IM KASAPIS S

Citation: Mh. Ong et al., GLASS TRANSITION-RELATED OR CRYSTALLINE FORMS IN THE STRUCTURAL-PROPERTIES OF GELATIN OXIDIZED STARCH GLUCOSE SYRUP MIXTURES, Food hydrocolloids, 12(3), 1998, pp. 273-281

Authors: ONG MH BLANSHARD JMV

Citation: Mh. Ong et Jmv. Blanshard, TEXTURE DETERMINANTS IN COOKED, PARBOILED RICE .1. RICE STARCH AMYLOSE AND THE FINE-STRUCTURE OF AMYLOPECTIN, Journal of cereal science, 21(3), 1995, pp. 251-260

Authors: ONG MH BLANSHARD JMV

Citation: Mh. Ong et Jmv. Blanshard, TEXTURE DETERMINANTS OF COOKED, PARBOILED RICE .2. PHYSICOCHEMICAL PROPERTIES AND LEACHING BEHAVIOR OF RICE, Journal of cereal science, 21(3), 1995, pp. 261-269

Authors: ONG MH BLANSHARD JMV

Citation: Mh. Ong et Jmv. Blanshard, THE SIGNIFICANCE OF STARCH POLYMORPHISM IN COMMERCIALLY PRODUCED PARBOILED RICE, Starke, 47(1), 1995, pp. 7-13

Authors: ONG MH JUMEL K TOKARCZUK PF BLANSHARD JMV HARDING SE

Citation: Mh. Ong et al., SIMULTANEOUS DETERMINATIONS OF THE MOLECULAR-WEIGHT DISTRIBUTIONS OF AMYLOSES AND THE FINE-STRUCTURES OF AMYLOPECTINS OF NATIVE STARCHES, Carbohydrate research, 260(1), 1994, pp. 99-117