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15 Jun 2024
BMRC
Singapore Institute of Food and Biotechnology Innovation
Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata)
Dayna Shu Min Ong,
Hui Wen Lee,
Michelle Ting Yun Yeo,
Jie Hong Chiang
Future Foods
27 Oct 2023
BMRC
Singapore Institute of Food and Biotechnology Innovation
Comparative evaluation of minerals content of common green leafy vegetables consumed by the Asian populations in Singapore
Hui Wen Lee,
Xinyan BI,
Christiani Jeyakumar Henry
Journal of Food Composition and Analysis
22 Sep 2023
BMRC
Singapore Institute of Food and Biotechnology Innovation
Assessment of oxalates and phytic acid contents in Asian green leafy vegetables: Dietary recommendations
Hui Wen Lee,
Xinyan BI,
Christiani Jeyakumar Henry
Food and Humanity
3 Feb 2023
BMRC
Singapore Institute of Food and Biotechnology Innovation
Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications?
Cheryl Jie Yi See Toh,
Xinyan BI,
Hui Wen Lee,
Michelle Ting Yun Yeo,
Christiani Jeyakumar Henry
Frontiers in Nutrition
17 Mar 2022
BMRC
Singapore Institute of Food and Biotechnology Innovation
Carotenoids, tocopherols and phylloquinone content of 26 green leafy vegetables commonly consumed in Southeast Asia
Hui Wen Lee,
Xinyan BI,
Christiani Jeyakumar Henry
Food Chemistry
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