Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil

بواسطة Augustin , M. A., Heng, L. K., Idris, Nor Aini
منشور في 1988

Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

بواسطة Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
منشور في 2008

Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies.

بواسطة Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
منشور في 2008

Detection and quantification of palm mid-fraction in a chocolate model system

بواسطة Farahany, Elham Moazami, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
منشور في 2008

Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.

بواسطة Moazami, Farahany Elham, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
منشور في 2008

Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides.

بواسطة Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
منشور في 2009

Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

بواسطة Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
منشور في 2005

Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.

بواسطة Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
منشور في 2007

Physico-chemical properties and quality of palm-based vegetable ghee.

بواسطة Idris, Nor Aini, Hassan, Hanirah, Che Ha, Maimon, S., Zawiah, Che Man, Yaakob
منشور في 2010

Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy

بواسطة Che Man, Yaakob, Mat Sahri, Miskandar, Abdul Rahman, Russly, Idris, Nor Aini, Yusoff, Mohd Suria Affandi
منشور في 2010

Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products

بواسطة Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Idris, Nor Aini, Yusof, Mohd. Suria Affandi, Lai, Oi Ming
منشور في 2011

Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines

بواسطة Arifin, Norlelawati, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lai, Oi Ming
منشور في 2010

Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

بواسطة Koh, Soo Peng, Arifin, Norlelawati, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Long, Kamariah, Idris, Nor Aini, Lai, Oi Ming
منشور في 2008

Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening.

بواسطة Ariffin, Norlelawati, Cheong, Ling Zhi, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lo, Seong Koon, Lai, Oi Ming
منشور في 2011