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22篇 您的检索式：作者名="Noor Aziah"

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	题名	作者	年代	出处	被引量
1	Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan 显示文摘	SIM S Y NOOR AZIAH A A CHENG L H	2011	Food Hydrocolloids2011，25，5：	1
2	The Effects of Urbanization towards social and culturalchanges among Malaysian Settlers in the Federal Land DevelopmentSchemes (FELDA),Johor Darul Takzim 显示文摘	Noreen Noor Abd Aziz Wan Haslin Aziah Wan Hassan NurAdilah Saud	2012	Procedia -Social andBehavioral Sciences2012，68，：	1
3	Characteristics of wheat doughand Chinese steamed bread added with sodium alginates or konjac glucomamaan显示文摘	SIMS Y NOOR AZIAH A A CHENG L H	2011	Food Hydrocolloids2011，25，5：	1
4	Characteristics of wheat dough and Chinese steamed bread added with sodium alginates显示文摘	Sim S Y Noor Aziah A A Cheng L H	2011	Food Hydrocolloids2011，25，5：	1
5	Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan显示文摘	SIM S Y NOOR AZIAH A A CHENG L H		0，，：	1
6	Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaecharides 显示文摘	Sim S Y Noor Aziah A A Cheng L H	2013	Journal of food science and technology2013，52，1：	1
7	Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan显示文摘	Sim S Y Noor Aziah A A Cheng L H	2011	Food Hydrocolloids2011，25，5：	1
8	The Effects of Urbanization towards Social and Cultural Changes among Malaysian Settlers in the Federal Land Development Schemes (FELDA), Johor Darul Takzim显示文摘	Noreen Noor Abd Aziz Wan Haslin Aziah Wan Hassan Nur Adilah Saud	2012	Procedia - Social and Behavioral Sciences2012，，：	1
9	Effects of banana flour and b -glucan on the nutritional and sensory evaluation of noodles 显示文摘	Chong Li Choo Noor Aziah Abdul Aziz	2010	Food Chemistry2010，119，：	1
10	Characteristics ofwheat dough and Chinese steamed bread added with sodiumalginates or konjac glucomannan 显示文摘	Sim S Y Noor Aziah A A Cheng L H	2011	Food Hydrocoiloids2011，25，5：	1
11	Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles显示文摘	Chong Li Choo Noor Aziah Abdul Aziz	2009	Food Chemistry2009，，1：	1
12	Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan 显示文摘	Sim S Y Noor Aziah A A Cheng L H	2011	Food Hydrocolloids2011，25，5：	1
13	Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan 显示文摘	Sim S Y Noor Aziah	2011	Food Hydrocolloids2011，25，5：	1
14	Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides 显示文摘	Sim S Y Noor Aziah	2013	Journal of Food Science and Technology2013，，：	1
15	Characteristics ofwheat dough and Chinese steamed bread added with sodiumalginates or konjac glucomannan显示文摘	Sim S Y Noor Aziah A A Cheng L H	2011	Food Hydrocolloids2011，25，5：	1
16	Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides显示文摘	SIMS Y NOOR AZIAH A A CHENG L H	2015	Journal of food science and technology2015，52，1：	1
17	Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan显示文摘	Sim S Y Noor Aziah A A Cheng L H	2011	Food Hydrocolloids2011，25，5：	1
18	Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan显示文摘	S.Y. Sim A.A. Noor Aziah L.H. Cheng	2010	Food Hydrocolloids2010，，5：	1
19	Characteristics of wheat dough and Chinese steamed bread added with sodium atginates or konjac glueomannan 显示文摘	Sim S Y Noor Aziah A A Cheng L H	2011	Food Hydrocolloids2011，25，：	1
20	Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles 显示文摘	Chong Li Choo Noor Aziah Abdul Aziz	2010	Food Chemistry2010，119，：	1

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