Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Mann NA"'
Autor:
Cai, Jingwen, Chiang, Jie Hong, Tan, Marilyn Yi Pei, Saw, Lin Kiat, Xu, Yunyun, Ngan-Loong, Mann Na
Publikováno v:
In Journal of Food Engineering October 2016 186:1-9
Autor:
Jingwen Cai, Yunyun Xu, Marilyn Yi Pei Tan, Mann Na Ngan-Loong, Lin Kiat Saw, Jie Hong Chiang
Publikováno v:
Journal of Food Engineering. 186:1-9
This study reported a quality improver of gluten-free food formulated using hydrothermally treated polysaccharide mixtures (HTT-PSM) of glutinous rice flour and xanthan gum at different concentrations. The pasting and viscoelastic properties were det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::949357a39e649196c0f9595a09008ce5
https://doi.org/10.1016/j.jfoodeng.2016.03.033
https://doi.org/10.1016/j.jfoodeng.2016.03.033
Publikováno v:
Food Science & Nutrition
This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods commonly consumed in Singapore, namely chicken rice and mee soto broth. The ‘difference‐from‐control’ test was the me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe7cfeb37c39a2459a464fcb758e7439
http://europepmc.org/articles/PMC4867766
http://europepmc.org/articles/PMC4867766
Autor:
Hwee-Kwang Goh, Mann-Na Loong
Publikováno v:
International Journal of Food Science and Technology. 39:437-441
Summary Mixed vegetable juice was acidified to a pH below 4 and subjected to pasteurization regimes between 80 and 100 °C. Hunter colour scale values (L, a and b) of the pasteurized samples were analysed to determine the kinetics of green and total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b68b3470b658c3ce79599ed46abec8a9
https://doi.org/10.1111/j.1365-2621.2004.00802.x
https://doi.org/10.1111/j.1365-2621.2004.00802.x
Akademický článek
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Autor:
Wang, Mann-Na, 王曼娜
85
This study investigated the performance of Taiwan aboriginal chidlren in the New Chinese Intelligence Scale and the effect of application of dynamic assessment procedures. An pretest-posttest equivalent design was employed to examine the effe
This study investigated the performance of Taiwan aboriginal chidlren in the New Chinese Intelligence Scale and the effect of application of dynamic assessment procedures. An pretest-posttest equivalent design was employed to examine the effe
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/24336404116272484045
Publikováno v:
International Journal of Food Science & Technology; Apr2004, Vol. 39 Issue 4, p437-441, 5p
Publikováno v:
Stomatološki glasnik Srbije, Vol 63, Iss 1, Pp 15-21 (2016)
Introduction The aim of this study was to evaluate marginal sealing ability of newly introduced Dyad Flow flowable composite and compare to total-etch and self-etch adhesive system at the coronal and apical margins of class V resin composite restorat
Externí odkaz:
https://doaj.org/article/d1cef189bd5340e6ac7eb54a7934ae90
Publikováno v:
Stomatološki glasnik Srbije, Vol 60, Iss 2, Pp 99-104 (2013)
The present case report analyzes the outcome of revascularization treatment of an immature permanent tooth with necrotic pulp and apical periodontitis. The canal was disinfected with copious irrigation and application of triple antibiotic paste. Afte
Externí odkaz:
https://doaj.org/article/53f46b454bf245f7adcddb83e24ecb8f
Akademický článek
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