Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase

by Salwanee, S., Wan Aida, W.M, Mamot, S., Maskat, M.Y
Published 2013

Rheological properties of different degree of pregelatinized rice flour batter

by Rohaya, M.S, Maskat, M.Y, Ma'aruf, A.G
Published 2013

Process development for the production of protein hydrolysate from cockle (Anadara granosa) meat wash water

by Haslaniza, H., Maskat, M.Y, Wan Aida, W.M, Mamot, S.
Published 2014

Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough

by Kam .W.Y, Wan Aida .W.M, Sahilah .A.M, Maskat .M.Y
Published 2011

Kesan fermentasi terhadap ciri fizikokimia dan aktiviti antioksida ekstrak mengkudu (Morinda citrifolia L.)

by S.L., Cheah, C.L., Pung, Haslaniza, H., Sahilah, A.M, Maskat, M.Y
Published 2014