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

Bằng Augustin , M. A., Heng, L. K., Idris, Nor Aini
Được phát hành 1988

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

Bằng Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
Được phát hành 2008

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

Bằng Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
Được phát hành 2008

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

Bằng Farahany, Elham Moazami, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
Được phát hành 2008

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

Bằng Moazami, Farahany Elham, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
Được phát hành 2008

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

Bằng Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Được phát hành 2009

Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

Bằng Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Được phát hành 2005

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

Bằng Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Được phát hành 2007

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

Bằng Idris, Nor Aini, Hassan, Hanirah, Che Ha, Maimon, S., Zawiah, Che Man, Yaakob
Được phát hành 2010

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

Bằng Che Man, Yaakob, Mat Sahri, Miskandar, Abdul Rahman, Russly, Idris, Nor Aini, Yusoff, Mohd Suria Affandi
Được phát hành 2010

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

Bằng Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Idris, Nor Aini, Yusof, Mohd. Suria Affandi, Lai, Oi Ming
Được phát hành 2011

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

Bằng Arifin, Norlelawati, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lai, Oi Ming
Được phát hành 2010

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

Bằng Koh, Soo Peng, Arifin, Norlelawati, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Long, Kamariah, Idris, Nor Aini, Lai, Oi Ming
Được phát hành 2008

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

Bằng 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
Được phát hành 2011