Optimization of enzymatic hydrolysis condition and functional properties of eel (Monopterus sp.) protein using response surfacemethodology (RSM)

Por Halim N. R. A., Jamil N. H., Sarbon N. M.
Publicado em 2018

Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream

Por Halim, N. R. A, Shukri, W. H. Z, Lani, M. N, Sarbon, N. M.
Publicado em 2016

Bioactivity of enzymatically prepared eel (Monopterus sp.) protein hydrolysate at different molecular weights

Por Azemi W. A. W. M., Samsudin N. A., Halim N. R. A., Sarbon N. M.
Publicado em 2019

Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice (tapai pulut)

Por Halim, N. R. A, Hamzah, E. N. H, Isa, M. I. N, Sarbon, N. M, Shukri, W. H. Z
Publicado em 2016