Search Results - Augustin, Mary Ann

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  1. 1
    Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps

    Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps by Asap, Telingai, Augustin, Mary Ann

    Published 1986
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  2. 2
    Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps

    Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps by Asap, Telingai, Augustin, Mary Ann

    Published 1986
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  3. 3
    Binding of copper (II) ion to cytochrome c

    Binding of copper (II) ion to cytochrome c by Augustin, Mary Ann, Yandell, John K.

    Published 1981
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  4. 4
    Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers

    Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers by Augustin, Mary Ann, Chua, Carlton J. J., Heng, Lee Kheng

    Published 1987
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  5. 5
    Rates of electron transfer and redox potentials of some copper(II) thioether complexes

    Rates of electron transfer and redox potentials of some copper(II) thioether complexes by Augustin, Mary Ann, Yandell, J. K., Addison, A. W., Karlin, K. D.

    Published 1981
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  6. 6
    Compressible extruded granules containing microencapsulated oil powders

    Compressible extruded granules containing microencapsulated oil powders by Ying, Dan Yang, Ong, Yee Ling, Cheng, Li Jiang, Sanguansri, Luz, Shen, Zhiping, Augustin, Mary Ann

    Published 2016
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