Food processing

All Items

• Composite Flour as An Innovative Food Ingredient in Bakery Products: A Review

  Hasmadi Mamat, Syaidahtull Naseha Ibrahim, Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Rovina Kobun, Wolyna Pindi, Hui Yin Fan, Jumardi Roslan, Norazlina Mohammad Ridhwan, Sylvester Mantihal, Mohd Khairi Zainol, Nicky Rahmana Putra

  11-24

• Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends

  Corina Lai Hui Ling, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Mohd Khairi Zainol, Norazlina Mohammad Ridwan

  1-10

• Development of Antioxidant-Rich Moringa Oleifera Leaf Extract Encapsulation Using Maltodextrin and Gum Arabic

  Maharani Kusumaningrum, Nadya Alfa Cahaya Imani, Irene Nindita Pradnya, Indrasukma Permanadewi, Sarwi Asri

  80-92

• Development of Pomelo Pastille with the incorporation of Pomelo Pith

  Nurin Nabilah Binti Norizam Binti Norizam, Man Hin Heong, Noorakmar Ab Wahab

  116-133

• Development Of Vegetarian Nugget Using Unripe Jackfruit

  Aizul Azri Azizan, Dg Khairunisa Ahmad Sapawi, Lin Pei Xin

  94-101

• Effect of Mango Kernel Seed Composite Flour on the Quality of Instant Noodles

  Mansoor Abdul Hamid, Maryana Mohamad Nor, Mazarina Devi, Oslida Martony, Esi Emilia, Ai Nurhayati

  40-53

• Physicochemical Properties and Storage Stability of Lemon Slices (Citrus limon) Dried with Oven and Cabinet Dryer

  Siti Faridah Mohd Amin, Chan Xin Yu; Hasdarahayu Mohd Hassan, Mohammad Zuhaili Abdul Hari, Siti Nor Bayaah Ahmad

  73-84

• Sorption Isotherm of Oven-Cooked Chicken Salami Determined at Different Temperatures.

  Nathaniel Olu Alamuoye, Oluwatoyin Folake Alamuoye, Ruth Oluwatobi Adetunji

  25-33