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Browsing by Author N. M. Sarbon

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Showing results 1 to 10 of 10
TitleTypeIssue Date
Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids
International Food Research Journal (Malaysia), 26 (3), p. 883-891
Journal Contribution2019
Angiotensin-I converting enzyme (ACE) inhibitory peptides from chicken skin gelatin hydrolysate and its antihypertensive effect in spontaneously hypertensive rats
International Food Research Journal (Malaysia), 26 (3), p. 903-911
Journal Contribution2019
Characterisation of biodegradable protein based films from gelatin alternative: a review
International Food Research Journal (Malaysia), 27 (6), p. 971-987
Journal Contribution2020
Chicken gelatin films: rheological properties of film forming solutions and film characterisation as influenced by starch incorporation
International Food Research Journal (Malaysia), 27 (6), p. 1094-1104
Journal Contribution2020
Effect of fish protein hydrolysate on physicochemical properties and oxidative stability of shortfin scad (Decapterus macrosoma) emulsion sausage
Food Research (Malaysia), 5 (3), p. 225-235
Journal Contribution2021
Isolation and characterisation of collagen from fringescale sardinella (Sardinella fimbriata) waste materials
International Food Research Journal (Malaysia), 26 (1), p. 133-140
Journal Contribution2019
Isolation and characterization of acid and pepsin soluble collagen extracted from sharpnose stingray (Dasyatis zugei) skin
Food Research (Malaysia), 5 (3), p. 214-224
Journal Contribution2021
Microstructure, extractability and physicochemical properties of shortfin scad (Decapterus macrosoma) bone collagen as influenced by acetic acid concentration
International Food Research Journal (Malaysia), 26 (2), p. 451-458
Journal Contribution2019
Preparation and physicochemical characterization of fish skin gelatine hydrolysate from shortfin scad (Decapterus macrosoma)
International Food Research Journal (Malaysia), 26 (1), p. 287-294
Journal Contribution2019
Response Surface Methodology on development and formulation optimisation of chicken skin gelatine film blended with carboxymethyl cellulose as affected by varying plasticiser concentrations
International Food Research Journal (Malaysia), 26 (1), p. 47-57
Journal Contribution2019
Showing results 1 to 10 of 10

 

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