| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 8 Jul 2024 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market | Grace Cui Fang Ng, Michelle Jie Ying Choy, Vicki Wei Kee Tan, Alicia Hui Peng Theng, Felicia Siew Kay Ng, Dayna Shu Min Ong, Kian Siang Ong, Pei Ying Lim, Mufeeda Madathummal, Pik Han Chong, Jie Hong Chiang | International Journal of Food Science & Technology |