Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis

Yazar: Mohd Thani, Nurfatimah
Baskı/Yayın Bilgisi 2020

Evaluation of rheological properties and quality of xylitol-substituted dadih

Yazar: Mohd Thani, Nurfatimah
Baskı/Yayın Bilgisi 2015

Evaluation of rheological properties and quality of xylitol-substituted dadih

Yazar: Mohd Thani, Nurfatimah
Baskı/Yayın Bilgisi 2015

Sugar recovery and optimization from bakery leftovers via subcritical water hydrolysis

Yazar: Mohd Thani, Nurfatimah
Baskı/Yayın Bilgisi 2020

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

Yazar: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Ismail, Ismayadi
Baskı/Yayın Bilgisi 2012

Assessment on rheological and texture properties of xylitol-substituted dadih

Yazar: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Awang Biak, Dayang Radiah
Baskı/Yayın Bilgisi 2014

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

Yazar: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Sulaiman, Alifdalino, Taip, Farah Saleena, Omar, Rozita
Baskı/Yayın Bilgisi 2020

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

Yazar: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Baskı/Yayın Bilgisi 2021

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

Yazar: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Baskı/Yayın Bilgisi 2021

Subcritical water hydrolysis of industrial cake leftovers for sugar production

Yazar: Mustapa Kamal, Siti Mazlina, Mohd Thani, Nurfatimah, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Baskı/Yayın Bilgisi 2022

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

Yazar: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Baskı/Yayın Bilgisi 2019

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

Yazar: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita
Baskı/Yayın Bilgisi 2019

Evaluation on safety and sensory analysis of xylitol substituted dadih

Yazar: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Awang Biak, Dayang Radiah
Baskı/Yayın Bilgisi 2016

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

Yazar: Khalid, Nurul Izzah, Ab Aziz, Norashikin, Mohd Thani, Nurfatimah, Shapi’i, Ruzanna, Abd Rahman, Nur Farhana
Baskı/Yayın Bilgisi 2020

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

Yazar: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena, Sulaiman, Alifdalino, Omar, Rozita, Siajam, Shamsul Izhar
Baskı/Yayın Bilgisi 2020

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

Yazar: 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
Baskı/Yayın Bilgisi 2023