Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis

Bằng Mohd Thani, Nurfatimah
Được phát hành 2020

Evaluation of rheological properties and quality of xylitol-substituted dadih

Bằng Mohd Thani, Nurfatimah
Được phát hành 2015

Evaluation of rheological properties and quality of xylitol-substituted dadih

Bằng Mohd Thani, Nurfatimah
Được phát hành 2015

Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis

Bằng Mohd Thani, Nurfatimah
Được phát hành 2020

Process development of 'dadih' preparation using xylitol as substitute sugar: effect on thermal and texture characteristics

Bằng Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Ismail, Ismayadi
Được phát hành 2012

Assessment on rheological and texture properties of xylitol-substituted dadih

Bằng Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Awang Biak, Dayang Radiah
Được phát hành 2014

Consumers' delayed consumption of bakery products: effect on physical and chemical properties

Bằng Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Sulaiman, Alifdalino, Taip, Farah Saleena, Omar, Rozita
Được phát hành 2020

Sugar rcovery from bakery leftovers through enzymatic hydrolysis: effect of process conditions and product characterization

Bằng Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Được phát hành 2021

Subcritical water hydrolysis for sugar recovery from bakery leftovers: kinetic and thermodynamic analysis

Bằng Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Được phát hành 2021

Subcritical water hydrolysis of industrial cake leftovers for sugar production

Bằng Mustapa Kamal, Siti Mazlina, Mohd Thani, Nurfatimah, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Được phát hành 2022

Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis

Bằng Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Được phát hành 2019

Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers

Bằng Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Được phát hành 2019

Evaluation on safety and sensory analysis of xylitol substituted dadih

Bằng Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Awang Biak, Dayang Radiah
Được phát hành 2016

Electrolyzed water as a sustainable cleaning and disinfection chemical for SMEs Malaysian meat processing food industries: challenges and uncertainties

Bằng Khalid, Nurul Izzah, Ab Aziz, Norashikin, Mohd Thani, Nurfatimah, Shapi’i, Ruzanna, Abd Rahman, Nur Farhana
Được phát hành 2020

Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions

Bằng Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita, Siajam, Shamsul Izhar
Được phát hành 2020

Morphological characteristic of calcium carbonate nanoparticles derived from blood cockle shells (Anadara granosa)

Bằng Mohd Thani, Suryati, Sa’at, Azmah, Abas, Razif, Mohamad Zainal, Nurul Hayati, Mohd Moklas, Mohamad Aris, Mohamad Yusof, Loqman, Mohd Thani, Nurfatimah, Abu Bakar @ Zakaria, Md Zuki
Được phát hành 2023