Optimization of roasting process on cocoa flavour development using response surface methodology

by Sariah G., Nazaruddin R., Suzannah S.
Published 2015

Physiochemical and sensory evaluation of sugar-free dark chocolate with coconut filling

by Aw, W.C., Nazaruddin R., Nor Aini I.
Published 2015

Influence of the fat characteristics on the physicochemical behavior of ice cream

by Syaliza A. S., Nazaruddin R., Wan Rosnani A. I.
Published 2014

Enzymatic synthesis of structured lipid through interesterification of Rambutan stearin, palm mid fraction, and palm olein blends : optimization by response surface design (RSM)

by Loh, Y.F., Nazaruddin R., Nor Aini I., Jumat S.
Published 2015

Physicochemical and antioxidant studies on oven-dried, freeze-dried and spray-dried agaro-oligosaccharide powders

by Ma’aruf, A. G., Yong, P. F., Osman, H., Nazaruddin, R., Kang, O. L.
Published 2016

Comparative chemical characteristics of hydrochloric acid- and ammonium oxalate-extracted pectin from roselle (Hibiscus sabdariffa L.) calyces

by Tan, Y. N., Noor Baiti, A. A., Ayob, M. K., Nazaruddin, R., Foo, S. C.
Published 2015