Number of items: 3.
    Lau, T., Clayton, T., Harbourne, N., Rodriguez Garcia, J. 
ORCID: https://orcid.org/0000-0002-4986-3144 and Oruna-Concha, M.J. 
ORCID: https://orcid.org/0000-0001-7916-1592
  
(2022)
Sweet corn cob as a functional ingredient in bakery products.
    Food Chemistry: X, 13.
    
         100180.
      
     ISSN 2590-1575
  
doi: 10.1016/j.fochx.2021.100180
  
    Lau, T., Harbourne, N. and Oruña-Concha, M. J. 
ORCID: https://orcid.org/0000-0001-7916-1592
  
(2020)
Optimisation of enzyme-assisted extraction of ferulic acid from sweet corn cob by response surface methodology.
    Journal of the science of food and agriculture, 100 (4).
    
         pp. 1479-1485.
      
     ISSN 1097-0010
  
doi: 10.1002/jsfa.10155
  
    Lau, T.
  
(2018)
Recovery of functional ingredients from sweet corn (Zea mays) cobs.
    PhD thesis, University of Reading.
  
This list was generated on Mon Nov  3 23:41:29 2025 UTC.