 | Up a level |
Chang, Kian Aun and Ley, Sing Ling and Lee, Mei Yan and Yaw, Hui Yee and Lee, Sook Wai and Chew, Lye Yee and Neo, Yun Ping and Kong, Kin Weng (2021) Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods. LWT-Food Science and Technology, 151. ISSN 0023-6438, DOI https://doi.org/10.1016/j.lwt.2021.112177.
Ishak, Khairul Anwar and Fadzil, Muhammad Fakhrurazi Ahmad and Annuar, Mohamad Suffian Mohamad (2021) Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate. LWT-Food Science and Technology, 138. ISSN 0023-6438, DOI https://doi.org/10.1016/j.lwt.2020.110568.
Shori, Amal Bakr and Aljohani, Ghadi Slman and Al-zahrani, Ashwag Jaman and Al-sulbi, Ohoud Shami and Baba, Ahmad Salihin (2022) Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. LWT-Food Science and Technology, 153. ISSN 0023-6438, DOI https://doi.org/10.1016/j.lwt.2021.112482.
