Search Results - Foo, Wan Teck

  • Showing 1 - 2 results of 2
Refine Results
  1. 1
    Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].

    Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f r... by Foo, Wan Teck

    Published 2007
    Get full text
    Get full text
  2. 2
    Textural And Rheological Properties Of Gelatin Or Gellan In Maize Starch – Egg White Composite Gels

    Textural And Rheological Properties Of Gelatin Or Gellan In Maize Starch – Egg White Composite Gels by Foo, Wan Teck

    Published 2013
    Get full text
    Get full text

Search Tools: