Submitted by gohbc on Fri, 2019-01-11 15:39
Research Department:
Research type:
Staff
Research Campus:
Research URL:
https://doi.org/10.1111/jfpp.13451
Research Year:
2018
Research Field Category:
Wong, C. W., Teoh, C. Y., & Putri, C. E. (2018). Effect of enzymatic processing, inlet temperature, and maltodextrin concentration on the rheological and physicochemical properties of spray‐dried banana (Musa acuminata) powder. Journal of Food Processing and Preservation, 42(2), e13451.
Chen Wai Wong, Chin Ying Teoh, Clarisa Eka Putri