The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage

by Muthia, D., Huda, N., Ismail, N., Easa, A. M.
Published 2016

Salt release from yellow alkaline noodles

by Tan, T. C., Ho, S .C., Chong, S. M., Easa, A. M.
Published 2018

Effect of conventional and superheated steam roasting on the total phenolic content, total flavonoid content and DPPH radical scavenging activities of black cumin seeds

by Liang, L. C., Zzaman, W., Yang, T. A., Easa, A. M.
Published 2021

Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage

by Ismail N., Huda N., Easa A. M., Nopianti, R., Fazilah A.
Published 2017

Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing

by Rusul, G., Cheng, L. H., Easa, A. M., Tan, T. C., Bhat, R.
Published 2016

Effect of duck feet collagen addition on physicochemical properties of surimi

by Nik Aisyah, N. M, Seow, E. K, Fazilah, A., Huda, N, Normawati, M. N, Easa, A. M
Published 2016