Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis

por Mohd Thani, Nurfatimah
Publicado 2020

Evaluation of rheological properties and quality of xylitol-substituted dadih

por Mohd Thani, Nurfatimah
Publicado 2015

Evaluation of rheological properties and quality of xylitol-substituted dadih

por Mohd Thani, Nurfatimah
Publicado 2015

Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis

por Mohd Thani, Nurfatimah
Publicado 2020

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

por Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Ismail, Ismayadi
Publicado 2012

Assessment on rheological and texture properties of xylitol-substituted dadih

por Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Awang Biak, Dayang Radiah
Publicado 2014

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

por Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Sulaiman, Alifdalino, Taip, Farah Saleena, Omar, Rozita
Publicado 2020

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

por Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Publicado 2021

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

por Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Publicado 2021

Subcritical water hydrolysis of industrial cake leftovers for sugar production

por Mustapa Kamal, Siti Mazlina, Mohd Thani, Nurfatimah, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Publicado 2022

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

por Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Publicado 2019

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

por Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Publicado 2019

Evaluation on safety and sensory analysis of xylitol substituted dadih

por Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Awang Biak, Dayang Radiah
Publicado 2016

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

por Khalid, Nurul Izzah, Ab Aziz, Norashikin, Mohd Thani, Nurfatimah, Shapi’i, Ruzanna, Abd Rahman, Nur Farhana
Publicado 2020

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

por Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita, Siajam, Shamsul Izhar
Publicado 2020

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

por 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
Publicado 2023