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Malaysian Agriculture Repository >
Browsing by Author Yang, T. A.
Showing results 1 to 7 of 7
| Title | Type | Issue Date | | Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting International Food Research Journal (Malaysia), 23 (5), p. 2166-2174 | Journal Contribution | 2016 |
| Effect of conventional and superheated steam roasting on the total phenolic content, total flavonoid content and DPPH radical scavenging activities of black cumin seeds Journal of Tropical Agricultural Science, 41 (2), p. 663-676 | Journal Contribution | 2018 |
| Incorporation of surimi powder in wet yellow noodles and its effectson the physicochemical and sensory properties International Food Research Journal (Malaysia), 19 (2), p. 701-707 | Journal Contribution | 2012 |
| Influence of superheated steam roasting at different temperatures and times on the color changes and fats quality of the sesame seeds and its oils International Food Research JournaInternation, 25 (6), p. 2399-2407 | Journal Contribution | 2018 |
| Preparation and properties of fish cracker from different freshwater fish species International Food Research Journal (Malaysia), 24 (5), p. 1858-1862 | Journal Contribution | 2017 |
| Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product International Food Research Journal (Malaysia), 21(1), p. 25-31 | Journal Contribution | 2014 |
| Technology for production of surimi powder and potential of applications International Food Research Journal (Malaysia), 19 (4), p. 1313-1323 | Journal Contribution | 2012 |
Showing results 1 to 7 of 7
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