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Results:
1-8
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Results: 8
Authors:
Ali, A
Selamat, J
Man, YBC
Suria, AM
Citation: A. Ali et al., Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate, INT J F S N, 52(3), 2001, pp. 251-261
Authors:
Ali, A
Selamat, J
Man, YBC
Suria, AM
Citation: A. Ali et al., Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate, FOOD CHEM, 72(4), 2001, pp. 491-497
Authors:
Onsa, GH
bin Saari, N
Selamat, J
Bakar, J
Citation: Gh. Onsa et al., Latent polyphenol oxidases from sage log (Metroxylon sagu): Partial purification, activation, and some properties, J AGR FOOD, 48(10), 2000, pp. 5041-5045
Authors:
Mohsin, M
Bakar, J
Selamat, J
Citation: M. Mohsin et al., The effects on colour, texture and sensory attributes achieved by washing black tilapia flesh with a banana leaf ash solution, INT J FOOD, 34(4), 1999, pp. 359-363
Authors:
bin Saari, N
Osman, A
Selamat, J
Fujita, S
Citation: N. Bin Saari et al., Ascorbate oxidase from starfruit (Averrhoa carambola): preparation and itsapplication in the determination of ascorbic acid from fruit juices, FOOD CHEM, 66(1), 1999, pp. 57-61
Authors:
Hashim, P
Selamat, J
Muhammad, K
Ali, A
Citation: P. Hashim et al., Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans, J SCI FOOD, 79(7), 1999, pp. 987-994
Authors:
Hashim, P
Selamat, J
Muhammad, SKS
Ali, A
Citation: P. Hashim et al., Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation, J SCI FOOD, 78(4), 1998, pp. 535-542
Authors:
Hashim, P
Selamat, J
Muhammad, SKS
Ali, A
Citation: P. Hashim et al., Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation, J SCI FOOD, 78(4), 1998, pp. 543-550
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