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Items where Author is "Cheow, C"

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Article

Sarbon, NM, Cheow, CS, Kyaw, ZW and Howell, NK (2014) Effects of different types and concentration of salts on the rheological and thermal properties of sin croaker and shortfin scad skin gelatin International Food Research Journal, 21 (1). pp. 317-324.

Cheow, CS, Norizah, MS, Kyaw, ZY and Howell, NK (2007) Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma) FOOD CHEMISTRY, 101 (1). pp. 386-391.

Cheow, CS, Kyaw, ZY, Howell, NK and Dzulkifly, MH (2004) Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok' JOURNAL OF FOOD QUALITY, 27 (1). pp. 1-12.

Kyaw, ZY, Yu, SY, Cheow, CS, Dzulkifly, MH and Howell, NK (2001) Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 36 (7). pp. 741-747.

Cheow, CS, Yu, SY, Howell, NK, Man, YC and Muhammad, K (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.

Cheow, CS, Yu, SY and Howell, NK (1999) Effect of salt, sugar and monosodium glutamate on the viscoelastic properties of fish cracker ("keropok") gel Journal of Food Processing and Preservation, 23 (1). pp. 21-37.

Cheow, CS, Yu, SY, Howell, NK, Che Man, Y and Muhammad, K (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.

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