Survey of the salt (NaCl) Contents of Traditional Breads in Tehran, 2016‒2018: Implication for Public Health

por Hadian, Zahra, Fatemeh, S., Reihani, S., Mirmoghtadaie, Leila, Tan, Thuan Chew
Publicado 2022

Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range

por Maghazechi, Avan, Mohammadi Nafchi, Abdorreza, Tan, Thuan‐Chew, Easa, Azhar Mat
Publicado 2022

Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies

por Koh, Wee Yin, Lim, Xiao Xian, Tan, Thuan Chew, Mamat, Hasmadi, Kobun, Rovina, Rasti, Babak
Publicado 2023

Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles

por Yeoh, Shin-Yong, Tan, Hui-Ling, Muhammad, Lubowa, Tan, Thuan-Chew, Murad, Maizura, Mat Easa, Azhar
Publicado 2023

Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential

por Gammoh, Sana, Alu’datt, Muhammad H., Alhamad, Mohammad N., Tranchant, Carole C., Rababah, Taha, Al-U’datt, Doa’a, Hussein, Neveen, Alrosan, Mohammad, Tan, Thuan-Chew, Kubow, Stan, Alzoubi, Haya, Almajwal, Ali
Publicado 2023