Effect of Storage on the Changes in Cathepsin D Activity, Nucleotide Contents, Peptide Profiles and Muscle Ultrastructure of Aristichthys Nobilis, R.

по Bakar, Jamilah
Опубликовано 1993

Freshwater fish: the overlooked alternative

по Bakar, Jamilah
Опубликовано 2009

Keropok Lekor - Boiling and Steaming Methods of Processing

по Bakar, Jamilah
Опубликовано 1983

Production of gelatin from red tilapia skins

по Bakar, Jamilah
Опубликовано 2005

Effect of Storage on the Changes in Cathepsin D Activity, Nucleotide Contents, Peptide Profiles and Muscle Ultrastructure of Aristichthys Nobilis, R

по Bakar, Jamilah
Опубликовано 1993

Challenges in innovation in halal product development: understanding the hurdles

по Bakar, Jamilah
Опубликовано 2014

Packing equipment and packaging materials used in the wholesale and retail distribution of fruits and vegetables in Malaysia

по Bakar, Jamilah

The Assessment of Plastic Materials for Monitoring the Moisture, Colour, Pungency and Rancidity of 'Chili Boh'

по Bakar, Jamilah, Ariff, Arbakariya
Опубликовано 1985

Effect of extraction methods with different matrix for gelatin recovery and properties: a review

по Ee, S. C., Bakar, Jamilah
Опубликовано 2017

Fish gelatin from tilapia skin.

по Bakar, Jamilah, G. K., Harvinder
Опубликовано 2001

The effect of tamarind (Tamarindus indica) and lime (Citrus medica) juice washing on the sensory attributes and the rancidity development in breaded tilapia - A preliminary study

по Bakar, Jamilah, Hamzah, Siti Aini
Опубликовано 1997

Sensory, biochemical and microbiological changes of farmed catfish (Clarias batrachus, Linnaeus) and red tilapia (Oreochromis sp.) at Ambient Storage

по Bakar, Jamilah, Ahmad, Nurul Izzah
Опубликовано 1995

Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)

по Bakar, Jamilah, K. G., Harvinder
Опубликовано 2002

Vicilin-class globulins and their degradation during cocoa fermentation

по Ismail, Amin, Selamat, Jinap, Bakar, Jamilah
Опубликовано 1997

Development of technology to improve quality of under-fermented cocoa through enzymatic modification

по Selamat, Jinap, Bakar, Jamilah, Saari, Nazamid

The storage stability of breaded catfish and tilapia fillets

по Wong, N. S., S. A., Hamzah, Bakar, Jamilah
Опубликовано 1999

Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale

по Abu Bakar, Muhammad Khairulnizam, Bakar, Jamilah
Опубликовано 2014

Effect of habitat on the functional properties and application of fish gelatin

по Ahmad Ritzzney, Muhammad Ilham, Bakar, Jamilah
Опубликовано 2014

Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages

по Mohamed, Suhaila, Bakar, Jamilah, Abd. Hamid, Norhashimah
Опубликовано 1996

Fatty acids in fish and beef and their nutritional values: a review.

по Abbas, Kassim Ali, A., Mohamed, Bakar, Jamilah
Опубликовано 2009