Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy

Tekijä Saiful Bahri Sa’ari, Yaakob Che Man
Julkaistu 2020

Effect of Pleurotus sajor-caju addition on proximate compositions, total dietary fibre and acceptance of herbal seasoning stored at 0 and 6 months

Tekijä Saiful Bahri Sa’ari, Wan Rosli Wan Ishak, Kasmah Mohamad
Julkaistu 2020

Phenolic content and free radical scavenging activity of herbal seasoning enriched with oyster mushroom (Pleurotus sajor-caju) powder

Tekijä Saiful Bahri Sa’ari, Wan Rosli Wan Ishak, Kasmah Mohamad
Julkaistu 2020

Consumers’ purchase intention towards prebiotic fortified kuini juice: a preliminary study

Tekijä Saiful Bahri Saari, Nur Fazliana Md. Noh, Hadijah Hassan, Rawaida Rusli, Nor Zalila Kasron
Julkaistu 2023