Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread
Gao, Jing, Tay, Shia Lyn, Koh, Audrey Hui-Si, Zhou, Weibiao
Published in Journal of cereal science (01.01.2018)
Published in Journal of cereal science (01.01.2018)
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Journal Article
Bioactivity enhancement of fucoidan through complexing with bread matrix and baking
Koh, Hui Si Audrey, Lim, Si En Victoria, Lu, Jun, Zhou, Weibiao
Published in Food science & technology (01.08.2020)
Published in Food science & technology (01.08.2020)
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Journal Article
Enhancing health benefits of bakery products using phytochemicals
Gao, Jing, Koh, Audrey Hui Si, Zhou, Weibiao
Published in Advances in food and nutrition research (2022)
Published in Advances in food and nutrition research (2022)
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Journal Article
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation
Gao, Jing, Koh, Audrey Hui Si, Tay, Shia Lyn, Zhou, Weibiao
Published in Journal of cereal science (01.03.2017)
Published in Journal of cereal science (01.03.2017)
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Journal Article