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Journal of the Science of Food and Agriculture|September 9, 2024
Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jamAnn Qi Chong, Nyuk Ling Chin, Rosnita A Talib, et al.
Microorganisms|July 2, 2021
Sourdough Microbiome Comparison and BenefitsSiew Wen Lau, Ann Qi Chong, Nyuk Ling Chin, et al.
Microorganisms|June 15, 2023
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir MicrobiomeAnn Qi Chong, Siew Wen Lau, Nyuk Ling Chin, et al.
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