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