Functional foods

All Items

• Comparison of selected nutritional analysis of goat and cow milk kefir using Indonesian kefir grains

  Ahmad Izzat Muhammed Jaini, Nurul'Azah Mohd Yaakub, Mohamad Zaihan Zailan, Norliza Binti Julmohammad

  114-119

• 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 Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder

  Athena Lateesya Gary, Adella Anding Aganduk, Nur Syakilla, Patricia Matanjun

  101-113

• Innovative uses of tapioca (Manihot esculenta Crantz) flour and starch in food products – a review

  Hasmadi Mamat, Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Norazlina Mohammad Ridhwan, Rovina Kobun, Wolyna Pindi, Mohamad Khairi Zainol, Nicky Rahmana Putra

  34-64

• Optimising Breastfeeding with Functional Foods: A Mini Review

  Wanessa Wanda William, Nuha Husna Binti Mohd Bukhari, Noor Atiqah Aizan Abdul Kadir, Oliver Dean John

  16-30

• Phytochemical screening and antioxidant activity of Tuhau (Etlingera coccinea) rhizome and leaf

  Nur Hanisah Azmi, Farra Ayunie Wafi Azazmi, Mohd Azrie Awang, Siti Fatimah Md.-Isa, Nor Azizun Rusdi

  50-60