Impact of using alternative sweetener as osmotic agent on mass transfer, colour and texture properties during dip dehydration of apple slice

by Izyan Nazihah Mohd Fadil, Wan Mohd Fadli Wan Mokhtar, Wan Anwar Fahmi Wan Mohamad, Ishamri Ismail
Published 2022

Effects of sous-vide cooking on the initial yield, peak force, and elastic modulus of cooked beef semitendinosus

by Ishamri Ismail, Nurul Shaeida Zulkifli, Wan Mohd Fadli Wan Mokhtar, Nor Hadhirah Yahya, Siti Nur Aishah Ramli
Published 2022

Physical properties of kelulut honey emulsions with different oil types and emulsifier concentrations

by Fatin Naimah Rosdi, Mohd Zuhair Mohd Nor, Wan Anwar Fahmi Wan Mohamad, Wan Mohd Fadli Wan Mokhtar
Published 2022

Effect of salt addition on mass transfer, colour and texture characterictics of shallow fried potato trips

by Nor Haizum Mat Rashid, Rabi'ah Fathullah, Wan Mohd Fadli Wan Mokhtar, Wan Anwar Fahmi Wan Mohammad
Published 2023