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Antioxidant capacity of Nypa fruticans Wurmb. Fruit, Krishnamurthy Prasad, Zabidah Aufa, Azrina Azlan, Amin Ismail and Zulfiki Bin Romli

1 file(s) 1.06 MB
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Biomolecular aspects of plain kefir antidiabetic potential, Juliono Wibowo, Sri Djokomoeljanto and Hadisaputro Suharyo

1 file(s) 1.79 MB
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Characterisation of edible lipid-chitosan film, Nurul Loai, Halimahton Mohamed Som and Zaibunnisa Haiyee

1 file(s) 1.20 MB
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Effect of adding carrageenan and gelatine on the quality of chicken ball, Abdul Salam Babji, Hong Khoon and Azhana Hamzah

1 file(s) 1.39 MB
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Effects of calcium fortification on the physicochemical and sensory properties, Mardon Elian, Ignatius Srianta, Chatarina Trisnawati and Joek Arisasmita

1 file(s) 751.73 KB
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Enzymatic hydrolysis of delignified corncob using combined enzyme, Eka Ruriani, Anja Meryandini and Titi Sunarti

1 file(s) 2.00 MB
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Evaluation of probiotics properties of lactic acid bacteria, Lilis Nuraidaa, Susanti, Nurheni Palupi, Hana, Rizka Bastomi, Dhieta Priscilia and Siti Nurjanah

1 file(s) 1.37 MB
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Extraction of volatile oil from kaffir lime leaves using pressurised liquid extraction, Zaibunnisa A. Haiyee and Chutima Winitkitcharoen

1 file(s) 2.24 MB
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Microbial and heavy metal contamination monitoring of ready-to-eat food, Piyawan Gasaluck, Lumprai Srithamma and Chaiwat Kongmanklang

1 file(s) 1.78 MB
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Physicochemical analysis of gelatin extracted rom mechanically deboned chicken meat residue, Komate Rammaya, Voon Ying and Abdul Salam Babji

1 file(s) 1.55 MB
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Stability and microstructure of food-grade double emulsions, Lammy Sapei and Derick Rousseau

1 file(s) 2.45 MB
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Tailored food recipes-TFR: employing the European perspective, Abraham Amlogu, Kate Godden, Ihab Tewfik, Sundus Tewfik and Charles Wambebe

1 file(s) 1.23 MB
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