Author:
Seow Eng-Keng,Gan Chee-Yuen,Tan Thuan-Chew,Lee Lai Kuan,Easa Azhar Mat
Funder
Universiti Sains Malaysia
Publisher
Springer Science and Business Media LLC
Reference31 articles.
1. Babacan S, Pivarnik LF, Rand AG (2002) Honey amylase activity and food starch degradation. J Food Sci 67:1625–1630
2. Babajide JM, Adeboye AS, Shittu TA (2014) Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread. Int Food Res J 21:1869–1875
3. Bath PK, Singh N (1999) A comparison between Helianthus annuus and Eucalyptus lanceolatus honey. Food Chem 67:389–397
4. Biluca FC, Betta FD, de Oliveira GP, Pereira LM, Gonzaga LV, Costa ACO, Fett R (2014) 5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment. Food Chem 159:244–249
5. Choi CR, Kim JO, Lee SK, Shin MS (2001) Properties of fractions from waxy rice flour classified with particle size. Food Sci Biotechnol 10:54–58
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献