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♥ welcome
  • Welcome to our Food Safety blog =).

    • ♥ about the bread
    Created: 10 April 2010
    Leader: Lynnette Heng
    Members: Lorelle Ang
    Soh Chin Yi
    Goh Ai Ting
    Li Yuen Ying


    ♥SIP placements
    Lynnette: KK Hospital- Dietitian
    Chin Yi: Gardenia- R&D
    Ai Ting: Singapore Sports Council- Nutritionist
    Yuen Ying: KH Roberts- lab assistant
    Lorelle: OSIP (China)

    ♥ blog credits
  • credits to:
    image. self-drawn
    brushes. x
    basecodes from.
    shot
    gun
    designer.x
    fonts.x
    ♥ archives

    April 2010 May 2010 June 2010 July 2010

    ♥get out
    ♥ name

    ♥ speaks to me


    • Functions of Ingredients
    Monday, April 26, 2010

    *Click to see picture
    • Food and Agriculture Organization. (2010, April 15). Cereals. Retrieved from Inpho
    website: http://www.fao.org/inpho/content/fpt/CEREALS/index.htm
    • Food and Agriculture Organization. (2010, April 15). Calcium Propionate. Retrieved from Food Corporate Document Repository website: http://www.fao.org/docrep/w6355e/w6355e08.htm
    • Hunter, G., Tinton, T., & Carey, P. (2007) Professional Chef - Level 2 - S/Nvq
    United Kingdom, UK: Cengage Learning; 1 edition pg 437
    • Hillman, H. (2003) The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen. New York, NY: Mariner Books pg 336
    • 5. Francis, F.J. (1999) Wiley encyclopedia of food science and technology, Volume 4 set. New York, NY: Wiley-Interscience; 2 edition
    • O'Brien, R.D. (2008) Dough conditioners: Fats and oils: formulating and processing for applications. Boca Raton, F.L: CRC Press; 3 edition pg 323
    • 7. Journal of food science and technology, vol 38. Association of Food Technologists (2001)
    • 8.Satin, M. (n.d). Functional Properties of Starches. Retrieved April 17, 2010, from website: http://www.fao.org/ag/ags/Agsi/starch41.htm