Items where Author is "Wan Xin Tan"
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Jau-Shya Lee and NurDiyana Yusoff and Ai Ling Ho and Chee Kiong Sie and M. H. A. Jahurul and Wan Xin Tan (2022) Development of gluten-free steamed cake using green saba banana flour. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.
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.