Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

by Ananingsih, V.K., Gao, J., Zhou, W.
Published 2014

Green tea catechins during food processing and storage: A review on stability and detection

by Ananingsih, V.K., Sharma, A., Zhou, W.
Published 2014

A study on Bifidobacterium lactis Bb12 viability in bread during baking

by Zhang, L., Huang, S., Ananingsih, V.K., Zhou, W., Chen, X.D.
Published 2014

Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study

by Goh R., Gao J., Ananingsih V.K., Ranawana V., Henry C.J., Zhou W.
Published 2016