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

由 Augustin , M. A., Heng, L. K., Idris, Nor Aini
出版 1988

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

由 Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
出版 2008

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

由 Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
出版 2008

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

由 Farahany, Elham Moazami, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
出版 2008

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

由 Moazami, Farahany Elham, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
出版 2008

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

由 Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
出版 2009

Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

由 Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
出版 2005

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

由 Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
出版 2007

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

由 Idris, Nor Aini, Hassan, Hanirah, Che Ha, Maimon, S., Zawiah, Che Man, Yaakob
出版 2010

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

由 Che Man, Yaakob, Mat Sahri, Miskandar, Abdul Rahman, Russly, Idris, Nor Aini, Yusoff, Mohd Suria Affandi
出版 2010

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

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

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

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

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

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

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

由 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
出版 2011