6 results on '"Hung, Y.-C."'
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2. PHYSICAL AND SENSORY CHARACTERISTICS OF FRIED COWPEA (VIGNA UNGUICULATA L. WALP) PASTE FORMULATED WITH SOY FLOUR AND EDIBLE COATINGS
3. BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADS
4. QUALITY OF FROZEN SHRIMP THAWED BY RECIRCULATING AIR VERSUS WATER IMMERSION
5. AKARA‐MAKING CHARACTERISTICS OF FIVE U.S. VARIETIES OF COWPEAS (VIGNA UNGUICULATA)
6. CONSUMER ACCEPTANCE AND QUALITY OF MICROWAVE‐COOKED SHRIMP
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