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

Bằng Khairusy S.Z., Noriham A., Nurain A., Wan Saidatul, S. W. K, Zainal S.
Được phát hành 2016

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

Bằng Wan Saidatul Syida W. K., Noriham A., Normah I., Mohd Yusuf M.
Được phát hành 2023