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Results: 1-6 |
Results: 6

Authors: Norziah, MH Kong, SS Abd Karim, A Seow, CC
Citation: Mh. Norziah et al., Pectin-sucrose-Ca2+ interactions: effects on rheological properties, FOOD HYDROC, 15(4-6), 2001, pp. 491-498

Authors: Abd Karim, A Norziah, MH Seow, CC
Citation: A. Abd Karim et al., Methods for the study of starch retrogradation, FOOD CHEM, 71(1), 2000, pp. 9-36

Authors: Teo, CH Abd, A Cheah, PB Norziah, MH Seow, CC
Citation: Ch. Teo et al., On the roles of protein and starch in the aging of non-waxy rice flour, FOOD CHEM, 69(3), 2000, pp. 229-236

Authors: Chang, YP Cheah, PB Seow, CC
Citation: Yp. Chang et al., Variations in flexural and compressive fracture behavior of a brittle cellular food (dried bread) in response to moisture sorption, J TEXT STUD, 31(5), 2000, pp. 525-540

Authors: Chang, YP Cheah, PB Seow, CC
Citation: Yp. Chang et al., Plasticizing-antiplasticizing effects of water on physical properties of tapioca starch films in the glassy state, J FOOD SCI, 65(3), 2000, pp. 445-451

Authors: Seow, CC Cheah, PB Chang, YP
Citation: Cc. Seow et al., Antiplasticization by water in reduced-moisture food systems, J FOOD SCI, 64(4), 1999, pp. 576-581
Risultati: 1-6 |