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  • Idris, Nor Aini
Mostrar 1 - 14 resultats de 14 per cerca 'Idris, Nor Aini', hora de la petició: 0.02sec Refinar resultats
1
Imatge de la portada
Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil
per Augustin , M. A., Heng, L. K., Idris, Nor Aini
Publicat 1988
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2
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Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies
per Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
Publicat 2008
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3
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Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies.
per Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
Publicat 2008
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4
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Detection and quantification of palm mid-fraction in a chocolate model system
per Farahany, Elham Moazami, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
Publicat 2008
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5
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Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.
per Moazami, Farahany Elham, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
Publicat 2008
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6
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Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides.
per Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Publicat 2009
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7
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Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy
per Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Publicat 2005
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8
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Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.
per Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Publicat 2007
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9
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Physico-chemical properties and quality of palm-based vegetable ghee.
per Idris, Nor Aini, Hassan, Hanirah, Che Ha, Maimon, S., Zawiah, Che Man, Yaakob
Publicat 2010
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10
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Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy
per Che Man, Yaakob, Mat Sahri, Miskandar, Abdul Rahman, Russly, Idris, Nor Aini, Yusoff, Mohd Suria Affandi
Publicat 2010
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11
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Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products
per Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Idris, Nor Aini, Yusof, Mohd. Suria Affandi, Lai, Oi Ming
Publicat 2011
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12
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Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines
per Arifin, Norlelawati, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lai, Oi Ming
Publicat 2010
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13
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Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings
per Koh, Soo Peng, Arifin, Norlelawati, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Long, Kamariah, Idris, Nor Aini, Lai, Oi Ming
Publicat 2008
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14
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Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening.
per 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
Publicat 2011
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