Kegunaan baru minyak sawit dalam makanan

by Miskandar Mat Sahri
Published 2016

Minimising post-hardening in palm oil/sunflower oil soft margarine formulation by optimising processing conditions

by Miskandar Mat Sahri, Zaliha Omar
Published 2020

Physical and chemical characteristics of palm oil-based solid fractions with more than 20% of tripalmitoylglycerol from Malaysian fractionation plants

by Sivaruby Kanagaratnam, Zaliha Omar, Miskandar Mat Sahri
Published 2020

Physical properties of palm based Diacylglycerol and palm-based oils in the preparation of shelf-stable margarine

by Saberi, Amir Hossein, Lai, Oi Ming, Miskandar, Mat Sahri
Published 2011

Improvement of protein content of palm kernel cake and meal by newly isolated Rhizopus oryzae EPKi

by Mohd Firdaus Othman, Mohd Sahaid Khalil, Miskandar Mat Sahri
Published 2021

Influence of palm-based fluid shortening on the physical and textural properties of biscuits

by Nur Haqim Ismail, Miskandar Mat Sahri, Rafidah Abd Hamid
Published 2019

Modification of palm and palm kernel oil and their fractions for margarine

by Nor'aini Sudin, Miskandar Mat Sahri, Teah, Yau Kun, Oh, F.
Published 2013

Physico-chemical properties of various palm-based diaclyglcyerol oils in comparison with their corresponding palm-based oils

by Saberi, Amir Hoessein, Beh, Boon Kee, Lai, Oi Ming, Miskandar, Mat Sahri
Published 2011

Rancimat test for measuring the oxidative stability of cooking oils upon prolonged frying: short communication

by Azmil Haizam Ahmad Tarmizi, Karimah Ahmad, Miskandar Mat Sahri, Choo, Yuen May
Published 2020

Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils

by Makeri, Mohammad Usman, Karim, Roselina, Abdulkarim, Mohamed Sabo, Mohd Ghazali, Hasanah, Miskandar, Mat Sahri, Muhammad, Kharidah
Published 2016

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard

by Noor Raihana Abd. Rahman, Marikkar, J. M. N., Jaswir, I., Nurrulhidayah Ahmad Fadzlillah, Miskandar Mat Sahri
Published 2019

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality

by Nurrulhidayah Ahmad Fadzlillah, Marikkar, J. M. N., Miskandar Mat Sahri, Noor Raihana Abd. Rahman, Jaswir, I.
Published 2019

Development of a coconut- and palm-based fat blend for a cookie filler.

by Mat Yusoff, Masni, Tan, Chin Ping, Che Man, Yaakob, Miskandar, Mat Sahri, Kanagaratnam, Sivaruby, Nehdi, Imededdine Arbi
Published 2013

Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit

by Rafidah Abd Hamid, Zaliha Omar, Sivaruby Kanagaratnam, Miskandar Mat Sahri, Noor Lida Habi Mat Dian, Rosnani Osman
Published 2021

Optimisation of enzymatic directed interesterification of palm oil for high yield of triunsaturated triacylglycerol using response surface methodology

by Lee, Yee Ying, Miskandar Mat Sahri, Lai, Oi Ming, Noor Lida Habi Mat Dian, Tan, Chin Ping
Published 2021

Palm oil crystallisation: a review 

by Miskandar Mat Sahri, Elina Hishamuddin, Noor Lida Habi Mat Dian, Muhammad Roddy Ramli, Zaliha Omar, Norizzah Abd Rashid, Siti Hazirah Mohamad Fauzi
Published 2020

Optimisation of vitamin E-enriched palm fat, oat and xanthan gum in a gluten-based nugget formulation

by Noor Lida Habi Mat Dian, Farah Ashikin Mohd Burda, Wan Rosnani Awg Isa, Karimah Ahmad, Rafidah Abd Hamid, Sivaruby Kanagaratnam, Salmi Yati Shamsudin, Miskandar Mat Sahri
Published 2020

Palm oil and palm kernel oil: versatile ingredients for food applications

by Sivaruby Kanagaratnam, Rafidah Abd Hamid, Norazura Aila Mohd Hassim, Nur Haqim Ismail, Noor Lida Habi Mat Dian, Zaliha Omar, Wan Rosnani Awg Isa, Miskandar Mat Sahri
Published 2019