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

    出版 2013
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    Thesis Universiti Sains Malaysia


  2. 2

    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... 由 Foo, Wan Teck

    出版 2007
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    Thesis Universiti Sains Malaysia


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