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HARYATI T
MAN YBC
GHAZALI HM
ASBI BA
BUANA L
Citation: T. Haryati et al., DETERMINATION OF IODINE VALUE OF PALM OIL-BASED ON TRIGLYCERIDE COMPOSITION, Journal of the American Oil Chemists' Society, 75(7), 1998, pp. 789-792
Authors:
ARBAISAH SM
ASBI BA
JUNAINAH AH
JAMILAH B
Citation: Sm. Arbaisah et al., PURIFICATION AND PROPERTIES OF PECTINESTERASE FROM SOURSOP (ANONA-MURICATA) PULP, Food chemistry, 59(1), 1997, pp. 33-40
Authors:
UMME A
ASBI BA
SALMAH Y
JUNAINAH AH
JAMILAH B
Citation: A. Umme et al., CHARACTERISTICS OF SOURSOP NATURAL PUREE AND DETERMINATION OF OPTIMUMCONDITIONS FOR PASTEURIZATION, Food chemistry, 58(1-2), 1997, pp. 119-124
Authors:
ARBAISAH SM
ASBI BA
JUNAINAH AH
JAMILAH B
KENNEDY JF
Citation: Sm. Arbaisah et al., SOURSOP PECTINESTERASES - THERMOSTABILITY AND EFFECT ON CLOUD STABILITY OF SOURSOP JUICE, Carbohydrate polymers, 34(3), 1997, pp. 177-182
Authors:
ARBAISAH SM
ASBI BA
JUNAINAH AH
JAMILAH B
Citation: Sm. Arbaisah et al., DETERMINATION OF OPTIMUM CONDITIONS FOR PECTINESTERASE EXTRACTION FROM SOURSOP FRUIT (ANONA-MURICATA) USING RESPONSE-SURFACE METHODOLOGY, Food chemistry, 55(3), 1996, pp. 289-292