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

af Khairusy S.Z., Noriham A., Nurain A., Wan Saidatul, S. W. K, Zainal S.
Udgivet 2016

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

af Wan Saidatul Syida W. K., Noriham A., Normah I., Mohd Yusuf M.
Udgivet 2023