Hasil Pencarian - Phui Yee Tan

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  1. 1
    Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

    Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride oleh Wan Aida Wan Mustapha, Chun Wai Ho, Faridah Abas, Chin Ping Tan, Phui Yee Tan

    Diterbitkan 2013-06-01
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  2. 2
    Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate

    Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate oleh Phui Yee Tan, Beng Ti Tey, Eng Seng Chan, Oi Ming Lai, Hon Weng Chang, Tai Boon Tan, Yuanfa Liu, Yong Wang, Chin Ping Tan

    Diterbitkan 2021-02-01
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