Cheong, Kok Whye

Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta

Mirhosseini, H., Abdul Rashid, N. F., Tabatabaee Amid, B., Cheong, K. W., Kazemi, M., & Zulkurnain, M. (2015) · LWT - Food Science and Technology

Food composition and propertiesSeed and Plant Biochemistry

Cited by 103

Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction

Cheong, K. W., Tan, C. P., Mirhosseini, H., Hamid, N. S. A., Osman, A., & Basri, M. (2010) · Food Research International

Analytical chemistry methods developmentPostharvest Quality and Shelf Life Management

Cited by 63