Emerging trends in sustainable food processing industry

由 Abdul Manap, Mohd Yazid, Yusof, Yus Aniza
出版 2021

Glazing effects on bread crust and crumb staling during storage.

由 Chin, Nyuk Ling, Yusof, Yus Aniza, Abdullah, Rohaiza
出版 2011

Simultaneous UV-C and ultrasonic energy treatment for disinfection of tomatoes and its antioxidant properties

由 Esua, Okon Johnson, Chin, Nyuk Ling, Yusof, Yus Aniza
出版 2018

Rheological and textural studies of fresh and freeze-thawed native sago starche.

由 Chin, Nyuk Ling, Yusof, Yus Aniza, Teng, Li Yuen
出版 2013

Different starch sources affect physical characteristics of extruded feeds prepared for the Malaysian mahseer, Tor tambroides

由 Ishak, Sairatul Dahlianis, Yusof, Yus Aniza, Kamarudin, Mohd Salleh
出版 2020

Uniaxial die compaction of food powders

由 Yusof, Yus Aniza, Smith, Andrew C., Briscoe, Brian J.
出版 2009

Power ultrasound aided batter mixing for sponge cake batter.

由 Chin, Nyuk Ling, Yusof, Yus Aniza, Tan, Mei Ching
出版 2011

Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. I. Optimisation using response surface methodology.

由 Chin, Nyuk Ling, Yusof, Yus Aniza, Teng, Li Yuen
出版 2011

Extraction and characterization of pectin from passion fruit peels

由 Liew, Shan Qin, Chin, Nyuk Ling, Yusof, Yus Aniza
出版 2014

Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava

由 Kek, Siok Peng, Chin, Nyuk Ling, Yusof, Yus Aniza
出版 2014

Development of nutraceutical product

由 Yusof, Yus Aniza, Etti, Christopher Joseph, Chin, Nyuk Ling
出版 2015

Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. II. Comparisons with other starch sources and reheating effects

由 Teng, L. Y., Chin, Nyuk Ling, Yusof, Yus Aniza
出版 2013

Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition

由 Quek, Meei Chien, Chin, Nyuk Ling, Yusof, Yus Aniza
出版 2013

Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices

由 Kek, Siok Peng, Chin, Nyuk Ling, Yusof, Yus Aniza
出版 2013

Deformation of food powders by nanoindentation

由 Yusof, Yus Aniza, Smith, A. C., Briscoe, B. J.
出版 2006

Multiple linear regression modelling of hot water extraction of soursop juice

由 Quek, Meei Chien, Chin, Nyuk Ling, Yusof, Yus Aniza
出版 2012

Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production

由 Mohd Rozalli, N. H., Chin, Nyuk Ling, Yusof, Yus Aniza
出版 2015

Development of milk protein edible films incorporated with Lactobacillus rhamnosus GG

由 Lee, Yun Ying, Elaine, Yusof, Yus Aniza, Pui, Lie Phing
出版 2020

A review on rheological properties and measurements of dough and gluten

由 Abang Zaidel, Dayang Norulfairuz, Chin, Nyuk Ling, Yusof, Yus Aniza
出版 2010

Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures

由 Mohd Rozalli, Norazatul Hanim, Chin, Nyuk Ling, Yusof, Yus Aniza
出版 2016