Ikuti
Felicia Ng Siew Kay
Felicia Ng Siew Kay
Singapore Institute of Food and Biotechnology Innovation (SIFBI)
Email yang diverifikasi di sifbi.a-star.edu.sg
Judul
Dikutip oleh
Dikutip oleh
Tahun
Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods
JH Chiang, DSM Ong, FSK Ng, XY Hua, WLW Tay, CJ Henry
Trends in Food Science & Technology, 2021
812021
Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage
FSK Ng, JH Chiang, GCF Ng, CSH Lee, CJ Henry
Journal of Food Processing and Preservation 45 (10), e15769, 2021
52021
Effects of proteins and fats on the physicochemical, nutritional, and sensory properties of plant‐based frozen desserts
FSK Ng, JH Chiang, GCF Ng, CSH Lee, CJ Henry
International Journal of Food Science & Technology, 0
4
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