Shin‐Yong Yeoh

Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

Abbas F.M. Alkarkhi, Saifullah Ramli, Shin‐Yong Yeoh et al. · Food Chemistry · 2011 · 174 citations

Food Chemistry, Health Sciences, Physicochemical Properties +6

Effect of banana pulp and peel flour on physicochemical properties and<i>in vitro</i>starch digestibility of yellow alkaline noodles

Saifullah Ramli, Abbas F.M. Alkarkhi, Shin‐Yong Yeoh et al. · International Journal of Food Sciences and Nutrition · 2009 · 44 citations

The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles

Shin‐Yong Yeoh, Muhammad Lubowa, Thuan‐Chew Tan et al. · Food Chemistry · 2020 · 37 citations

Sensory Properties, Food Engineering

Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents

Shin‐Yong Yeoh, Abbas F.M. Alkarkhi, Saifullah Ramli et al. · International Journal of Food Sciences and Nutrition · 2011 · 33 citations

Yellow Alkaline Noodles, Food Analysis, Cross-linking Agents +16

Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing

Shin‐Yong Yeoh, Abbas F.M. Alkarkhi, Azhar Mat Easa · Journal of Food Processing and Preservation · 2013 · 22 citations

Isolate-yellow Alkaline Noodles, Food Analysis, Cross-linking Agents +18