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Showing results 22 to 25 of 25

Title	Type	Issue Date
Stability of mao (Antidesma bunius (L.) Spreng) powder in different food process models International Food Research Journal (Malaysia), 25 (6), p. 2666-2673 Sukatta, U.; Haruthaithanasan, V.; Chantrapornchai, W.; Suravanichnirachorn, W.; Suwonsichon, S.	Journal Contribution	2018
Study on chemical, physical, microbiological and sensory of yoghurt enriched by Spirulina platensis International Food Research Journal, 24 (1), p. 367-371 Agustini, T. W.; Soetrisnanto, D.; Ma’ruf, W. F.	Journal Contribution	2017
Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process International Food Research Journal (Malaysia), 23 (5), p. 2130-2137 Eser, E.; Ekiz, H. I.	Journal Contribution	2016
Treated cow milk quality analysis in high-temperature short time (HTST) thermal treatment using f-value and methylene blue reduction test (MBRT) Journal of Agrobiotechnology (Malaysia), 12 (1S), p. 124-132 Mohd Tarmizan Ibrahim; Siti Nur Aqeela ‘Illiyin Ahmad Thania	Journal Contribution	2021

Showing results 22 to 25 of 25

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