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Browsing by Author Chin, C. K.

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Title	Type	Issue Date
Incorporation of surimi powder in wet yellow noodles and its effectson the physicochemical and sensory properties International Food Research Journal (Malaysia), 19 (2), p. 701-707 Chin, C. K.; Huda, N.; Yang, T. A.	Journal Contribution	2012
Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers International Food Research Journal (Malaysia), 27 (1), p. 121-130 Nor Khaizura M. A. R.; Jinap S.; Samsudin N. I. P.; Chin, C. K.; Farawahida A. H.; Norlia M.	Journal Contribution	2020

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