Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product

by Issara, U., Zzaman, W., Yang, T. A.
Published 2016

Technology for production of surimi powder and potential of applications

by Santana, P., Huda, N., Yang, T. A.
Published 2016

Preparation and properties of fish cracker from different freshwater fish species

by Zzaman W., Yusoff M. M., Yang, T. A.
Published 2019

Incorporation of surimi powder in wet yellow noodles and its effectson the physicochemical and sensory properties

by Chin, C. K., Huda, N., Yang, T. A.
Published 2016

Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting

by Febrianto, N. A., Yang, T. A., Wan Abdullah W. A.
Published 2017

Valorization of rambutan (Nephelium lappaceum) by-products: Food and non-food perspectives

by Mahmood K., Fazilah A., Yang T. A., Sulaiman S., Kamilah H.
Published 2023

Effect of conventional and superheated steam roasting on the total phenolic content, total flavonoid content and DPPH radical scavenging activities of black cumin seeds

by Liang, L. C., Zzaman, W., Yang, T. A., Easa, A. M.
Published 2021

Influence of superheated steam roasting at different temperatures and times on the color changes and fats quality of the sesame seeds and its oils

by Ling, S. K., Zzaman, W., M. A. Rosidi, L. K. Hassan, Yang, T. A.
Published 2020