Search Results - Cheok, H. J.

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    Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba

    Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba by Muhialdin, Belal J., Mohammed, Nameer Khairullah, Cheok, H. J., Farouk, Abd ElAziem, Meor Hussin, Anis Shobirin

    Published 2021
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