Influence of palm-based fluid shortening on the physical and textural properties of biscuits

by Nur Haqim Ismail, Miskandar Mat Sahri, Rafidah Abd Hamid
Published 2019

Enzymatic interesterification of palm fractions for the pro-duction of cocoa butter alternatives

by Norazura Aila Mohd Hassim, Nur Haqim Ismail, Noor Lida Habi Mat Dian
Published 2021

Frying oil quality in fast food restaurants in east coast of Malaysia: a preliminary survey

by Sivaruby Kanagaratnam, Azmil Haizam Ahmad Tarmizi, Noor Lida Habi Mat Dian, Nur Haqim Ismail, Norazura Aila Mohd Hassim
Published 2023

Quality of commercial palm-based cooking oil packed in plastic pouch and polyethylene terephthalate (PET) bottle

by Noor Lida Habi Mat Dian, Nur Haqim Ismail, Norazura Aila Mohd Hassim, Sivaruby Kanagaratnam, Wan Rosnani Awg Isa
Published 2024

Development of palm-based vanaspati (vegetable ghee): effects of crystallisation procedures on the product texture

by Wan Rosnani Awg Isa, Sivaruby Kanagaratnam, Rafidah Abd Hamid, Norazura Aila Mohd Hassim, Nur Haqim Ismail, Noor Lida Habi Mat Dian
Published 2024

Characteristics of retail refrigerated and non-refrigerated margarines/ fat spreads sold in Malaysia

by Norazura Aila Mohd Hassim, Teng, Kim Tiu, Wan Rosnani Awg Isa, Sivaruby Kanagaratnam, Nur Haqim Ismail, Noor Lida Habi Mat Dian
Published 2024

Palm oil and palm kernel oil: versatile ingredients for food applications

by Sivaruby Kanagaratnam, Rafidah Abd Hamid, Norazura Aila Mohd Hassim, Nur Haqim Ismail, Noor Lida Habi Mat Dian, Zaliha Omar, Wan Rosnani Awg Isa, Miskandar Mat Sahri
Published 2019

Are characteristics of soft palm stearins similar to soft palm mid fractions?

by Rafidah Abd Hamid, Noor Lida Habi Mat Dian, Wan Rosnani Awg Isa, Norazura Aila Mohd Hassim, Sivaruby Kanagaratnam, Zaliha Omar, Nur Haqim Ismail, Miskandar Mat Sahri
Published 2022