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Annual
2003
GELATINISATION AND RHEOLOGICAL BEHAVIOR OF
STARCH DISPENSIONS HEATED IN EXCESS WATER
Rao M. A. Department of Food Science & Technology, Cornell University,
Geneva, New York USA
UNDERSTANDING PUBLIC SENTIMENTS TOWARDS GM FOODS
Dr Liew O. |
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Annual 2002
INNOVATION ON FLAVOUR TECHNOLOGY
Prof Apriyantono A. Visiting Professor to the Food Science &
Technology
Programme, Department of Chemistry, National University of Singapore
THE ROLE OF NUTRITION LABELLING IN PROMOTING HEALTHIER FOOD CHOICES
Mr Lai D. Nutrition Programme Management, Health Promotion Board
Singapore |
 |
Annual 2000
NATURAL
ANTITOXIDANTS: SOURCES, EFFECTS AND APPLICATIONS
Fereidoon Shahidi,PhD., Department of Biochemistry, Memorial University
of Newfoundland, St. John’s, NF, Canada A1B 3X9
UNDERSTANDING
GENETICALLY MODIFIED (GM) FOODS
Tan Soon Ann, BSc (Chem Eng) MSc, Chemical Process & Biotechnology
Department (now renamed as School of Chemical and Life Sciences),
Singapore Polytechnic
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Annual 1998 - Inaugural
Issue
INTERVIEW
WITH PROFESSOR KIANG AI KIM
Ong Kim Lian, Editor, SIFST Annual
THE
FAST-CHANGING WORLD OF WINE
Jancis Robinson, Wine Correspondenct, Financial Times, London
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