Effect of different drying conditions on proximate compositions of red- and yellow-fleshed watermelon rind powders

by Ho, Lee-Hoon, Mazaitul Akma Suhaimi, Ishamri Ismail, Kamarul Ain Mustafa
Published 2020

Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus

by Ruslan, Nurul Nazirah, Tang, John Yew Huat, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi, Ishamri, Ismail
Published 2023

Impact of using alternative sweetener as osmotic agent on mass transfer, colour and texture properties during dip dehydration of apple slice

by Izyan Nazihah Mohd Fadil, Wan Mohd Fadli Wan Mokhtar, Wan Anwar Fahmi Wan Mohamad, Ishamri Ismail
Published 2022

Effects of sous-vide cooking on the initial yield, peak force, and elastic modulus of cooked beef semitendinosus

by Ishamri Ismail, Nurul Shaeida Zulkifli, Wan Mohd Fadli Wan Mokhtar, Nor Hadhirah Yahya, Siti Nur Aishah Ramli
Published 2022

Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties

by Sze Wei, Ain, Brishti, Fatema Hossain, Abdullah Sani, Muhamad Shirwan, Ishamri, Ismail, Mhd Sarbon, Norizah, Ismail-Fitry, Mohammad Rashedi