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
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
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
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