Effects of repeated frying and hydrocolloids on the oil absorption and acceptability of banana (Musa acuminate) fritters.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 2, p. 694
- By:
- Publication type:
- Article
Works matching AU Norizzah, A. R.
Results: 7
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Physicochemical properties of palm oil and palm kernel oil blend fractions after interesterification.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 4, p. 1390
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- Publication type:
- Article
3
Emulsifying properties of extracted Okra (Abelmoschus esculentus L.) mucilage of different maturity index and its application in coconut milk emulsion.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 2, p. 782
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- Publication type:
- Article
4
Optimisation of sterilisation process for oil palm fresh fruit bunch at different ripeness.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 1, p. 275
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- Publication type:
- Article
5
Anthocyanins from Hibiscus sabdariffa, Melastoma malabathricum and Ipomoea batatas and its color properties.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 2, p. 827
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- Publication type:
- Article
6
Utilisation of palm -- based and beeswax coating on the postharvest-life of guava (Psidium guajava L.) during ambient and chilled storage.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 1, p. 265
- By:
- Publication type:
- Article
7
Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers.
- Published in:
- International Food Research Journal, 2012, v. 19, n. 2, p. 657
- By:
- Publication type:
- Article