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Publications by Nicholas M. H. Khong

Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours

International Journal of Molecular Sciences

Organic Chemistry

Molecular Biology

Theoretical Chemistry

Inorganic Chemistry

Computer Science Applications

English

Related publications

Functional Properties of Waxy Wheat Flours: Genotypic and Environmental Effects

Journal of Cereal Science

English

Analysis of RVA Viscosity of Flours of Raw and Roasted Rice, Wheat and Millet on the Textural Properties of Cakes

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Bread-Making Properties of Rice Bread Added With Naked Oat Flours

Korean Journal of Food Preservation

English

Composite Flours-Characteristics of Wheat/Hemp and Wheat/Teff Models

Food and Nutrition Sciences

English

Technological Properties of Wheat/Trifoliate Yam (Dioscorea Dumetorum) Hardened Tubers Composite Flours

Journal of Food Processing

English

Functional, Physical and Sensory Properties of Cookies Prepared From Okara, Red Teff and Wheat Flours

Croatian Journal of Food Science and Technology

English

Comparison of Antioxidant Activities of Bovine Whey Proteins Before and After Simulated Gastrointestinal Digestion

Journal of Dairy Science

English

An Examination of Fusarium Toxins Contamination in Wheat, Barley, and Wheat Flours

English

Evaluation of Antioxidant Properties of Medgerm in Acute Simulated Hepatitis

Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії

English