Kin Weng Kong
Biographic Data
| ID | 7296879 |
|---|---|
| NAME | Kin Weng Kong |
| GIVEN NAMES | Kin Weng |
| FAMILY NAME | Kong |
| SIGNATURE | KONG K W |
| AFFILIATIONS | University of Malaya |
| ORCID | 0000-0002-5523-917X |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
Valorisation of mango ( Mangifera indica ) kernel as an ingredient of macaron
Purpose Mango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 4…
Alternanthera sessilis
No prominent works on this page.
Valorisation of mango ( Mangifera indica ) kernel as an ingredient of macaron
Purpose Mango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 4…
Alternanthera sessilis
Biology (2 works) · Food Science (2 works) · Agricultural and Food Sciences (1 work) · Allelopathy and phytotoxic interactions (1 work) · Antioxidant (1 work) · Biochemistry (1 work) · Biochemistry (1 work) · Biotechnology (1 work) · Botany (1 work) · Chemistry (1 work)