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Ng, Seng Bee and Pong, Ze Yee and Chang, Kian Aun and Neo, Yun Ping and Chew, Lye Yee and Khoo, Hock Eng and Kong, Kin Weng (2022) Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: Sensory acceptance and physicochemical properties. British Food Journal, 124 (9). pp. 2911-2920. ISSN 0007-070X, DOI https://doi.org/10.1108/BFJ-08-2021-0883.
Thavamoney, Nisha and Sivanadian, Leykkha and Tee, Lee Hong and Khoo, Hock Eng and Prasad, Krishnamurthy Nagendra and Kong, Kin Weng (2018) Extraction and recovery of phytochemical components and antioxidative properties in fruit parts of Dacryodes rostrata influenced by different solvents. Journal of Food Science and Technology, 55 (7). pp. 2523-2532. ISSN 0022-1155, DOI https://doi.org/10.1007/s13197-018-3170-6.
