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

di Khairusy S.Z., Noriham A., Nurain A., Wan Saidatul, S. W. K, Zainal S.
Pubblicazione 2016

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

di Wan Saidatul Syida W. K., Noriham A., Normah I., Mohd Yusuf M.
Pubblicazione 2023