M. Tan

Food and Bioprocess Technology · with Chin · 2012

A researcher in the Science corpus: 1 paper; trusts 0 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Papers from M. Tan's perspective

Ordered by how strongly the researchers M. Tan trusts endorse each paper. Same corpus, a different order for every researcher.

1. Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf
2. Physical properties of foods
3. Food Texture and Viscosity: Concept and Measurement
4. Texture is a sensory property
5. Box-Behnken design: an alternative for the optimization of analytical methods. (Analytica Chimica Acta)
6. Food Texture and Viscosity: Concept and Measurement

Their papers

• A Box–Behnken Design for Determining the Optimum Experimental Condition of Cake Batter Mixing (2012) — 46 citations