1. Ang, J. F. The effect of powdered cellulose on oil/fat uptake during the frying of battered food products. Abstract for the 80thAOCS Annual Meeting. Cincinnati, OH.
2. Ang, J. F. Reduction of fat in fried foods containing powdered cellulose. Abstract for the Conference: Fat and Fiber: Practical Implications for Calorie Reduced Products. Washington, DC: George Washington Univ. Sch. of Med. and the Calorie Control Council.
3. Reduction of fat in fried batter coatings with powdered cellulose
4. Ang, J. F., Miller, W. B. and Dunham, K. M. Reduction of fat in doughnuts containing a new form of powdered cellulose. Abstract for the 51thIFT Annual Meeting. Anaheim, CA.
5. 4th,1993