Fractionated RBD palm stearin as potential rumen bypass supplements

door Norliza Saparin, Zahariah Ismail, Mohd Suria Affandi Yusoff, Shawaluddin Tahiruddin
Gepubliceerd in 2015

Contribution of lipid towards acrylamide formation during intermittent frying of French fries

door Kuek, Su Lee, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Norliza, Saparin, Sanny, Maimunah
Gepubliceerd in 2020

Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying

door Su, Lee Kuek, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Norliza, Saparin, Sanny, Maimunah
Gepubliceerd in 2022

Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets

door Ahmad, Siti Nur Syahirah, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Norliza, Saparin, Sulaiman, Rabiha, Sanny, Maimunah
Gepubliceerd in 2021