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Huda, N
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Huda, N
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Huda, N
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1
Technology for production of surimi powder and potential of applications
by
Santana, P.
,
Huda
,
N
.
,
Yang, T. A.
Published 2016
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2
Incorporation of surimi powder in wet yellow noodles and its effectson the physicochemical and sensory properties
by
Chin, C. K.
,
Huda
,
N
.
,
Yang, T. A.
Published 2016
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3
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
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4
Degree of hydrolysis and free tryptophan content of Skipjack Tuna (Katsuwonus pelamis) protein hydrolysates produced with different type of industrial proteases
by
Herpandi
,
Huda
N
.
,
Rosma A.
,
Wan Nadiah W. A.
Published 2017
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5
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
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6
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
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