Items where Author is "Tan, S. B."

Tan, S. B. and Shamsudin, R. and Mohammed, A. P. and Abdul Rahman, N. A. (2017) Colour changes during deep-frying of sesame cracker's dough balls. Acta Horticulturae, 1152. art. no. 1152_8. pp. 55-62. ISSN 0567-7572

Tan, S. B. and Shamsudin, Rosnah and P. Mohammed, Mohd Afandi and Abd Rahman, Nur Aliaa (2017) Colour changes during deep-frying of sesame cracker's dough balls. Acta Horticulturae, 1 (1). ISSN 0567-7572

Tan, S. B. and Shamsudin, Rosnah and Mohammed, M. A. and Rahman, N. A. (2016) Effect of mixing period, water and sugar on the sesame cracker dough stickiness. International Food Research Journal, 23 (suppl.). S249-S254. ISSN 1985-4668; ESSN: 2231-7546