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

por Khairusy S.Z., Noriham A., Nurain A., Wan Saidatul, S. W. K, Zainal S.
Publicado 2016

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

por Wan Saidatul Syida W. K., Noriham A., Normah I., Mohd Yusuf M.
Publicado 2023