Determination of natural carotenoid pigments from freshwater green algae as potential halal food colorants.
- Published in:
- International Food Research Journal, 2017, v. 24, p. 468
- By:
- Publication type:
- Article
Works matching AU Nurrulhidayah, A. F.
Results: 5
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Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality.
- Published in:
- International Food Research Journal, 2017, v. 24, p. 355
- By:
- Publication type:
- Article
3
Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard.
- Published in:
- International Food Research Journal, 2017, v. 24, p. 348
- By:
- Publication type:
- Article
4
Detection of butter adulteration with lard using differential scanning calorimetry.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 2, p. 832
- By:
- Publication type:
- Article
5
Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 3, p. 1383
- By:
- Publication type:
- Article