Items where Author is "Chee Kiong Siew"
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Article
Yi Lin Lau and Chee Kiong Siew and Jumardi Rosland and Ai Ling Ho and Yanty Noorzianna Abdul Manaf and Jahurul Haque Akanda and Pei-Teng Chan and Jau-Shya Lee (2025) Effects of inulin and xanthan gum on the physical, digestibility, sensory and nutritional properties of sugar-free green banana flour biscuit. Acta Scientiarum Polonorum Technologia Alimentaria, 24. pp. 133-144. ISSN 1644-0730
Hwei Chyi Lui and Ai Ling Ho and Jau-Shya Lee and Pei-Teng Chan and Chee Kiong Siew (2024) Effects of solvent system and drying on the total phenolic content and antioxidant activities of leaf extract of Pereskia bleo. Transactions on Science and Technology, 11 (4-2). pp. 1-6. ISSN 2289-8786
Birdie Scott Padam and Chee Kiong Siew and Fook Yee Chye (2023) Optimization of an Innovative Hydrothermal Processing on Prebiotic Properties of Eucheuma denticulatum, a Tropical Red Seaweed. Applied Sciences, 13. pp. 1-15.
Jau-Shya Lee and NurDiyana Yusoff and Ai Ling Ho and Chee Kiong Siew and Jahurul Haque Akanda and Wan Xin Tan (2022) Quality improvement of green saba banana flour Steamed cake. Applied Science, 13. pp. 1-15.
Conference or Workshop Item
Birdie Scott Padam and Chee Kiong Siew and Fook Yee Chye (2022) Optimization of an innovative hydrothermal processing on prebiotic properties of eucheuma denticulatum, a tropical red seaweed. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.