Author Details

Abbas, K.A., Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Malaysia

  • Vol 4, No 5 (2010) - Articles
    The Significance of Glass Transition Temperature in Processing of Selected Fried Food Products: A Review
    Abstract  PDF
  • Vol 4, No 7 (2010) - Articles
    The Drawbacks and Superiorities of Using IR-Microwave System in Cake and Bread Baking: A Review
    Abstract  PDF

Modern Applied Science   ISSN 1913-1844 (Print)   ISSN 1913-1852 (Online)

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