Items where Author is "Koh Wee Yin"
 | Up a level |
Group by: Item Type | No Grouping
Jump to: Conference or Workshop Item
Number of items: 1.
Conference or Workshop Item
Koh Wee Yin and Patricia Matanjun (2022) Sensory, physicochemical, and cooking qualities of instant noodles fortified with red seaweed, eucheuma denticulatum. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.