Items where Author is "Yu, S.Y."

Kyaw, Z.Y. and Cheow, C.S. and Yu, S.Y. and Dzulkifly, M.H. (2001) The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok'). Journal of Food Quality, 24 (3). pp. 181-194. ISSN 0146-9428

Cheow, C.S. and Yu, S.Y. and Howell, N.K. and Che Man, Y. and Muhammad, Karidah (1999) Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok'). Journal of the Science of Food and Agriculture, 79 (6). pp. 879-885. ISSN 0022-5142; eISSN:1097-0010

Kyaw, Z.Y. and Yu, S.Y. and Cheow, C.S. and Dzulkifly, M.H. (1999) Effect of steaming time on the linear expansion of fish crackers ('keropok'). Journal of the Science of Food and Agriculture, 79 (11). pp. 1340-1344. ISSN 0022-5142

Yu, S.Y. (1990) Basic sensory tests for evaluation of food. In: 7th SIFST Symposium , 5-7 April 1990, Singapore. .

Yu, S.Y. and Lee, S.Y. (1990) Incorporation of wet fish mince into noodles. In: Asian Fisheries Forum, 17-22 April 1989, Tokyo, Japan. .

Yu, S.Y. and Lee, S.Y. (1989) Acceptability of fish cake prepared from Aristichthys nobilis (A. nobilis) and Nemipterus sp. In: Incorporation of Wet Fish Mince into Noodles, 1989, UPM, Serdang. .