Impact of Non-Thermal Processing on Antioxidant Activity, Phenolic content, Ascorbic Acid content and Color of Winter Melon Puree

بواسطة Khairusy S.Z., Noriham A., Nurain A., Wan Saidatul, S. W. K, Zainal S.
منشور في 2016

Changes in chemical composition and amino acid content of soy protein isolate (SPI) from tempeh

بواسطة Wan Saidatul Syida W. K., Noriham A., Normah I., Mohd Yusuf M.
منشور في 2023