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

Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)

by Ma'aruf .A.G, Noroul Asyikeen .Z, Sahilah .A.M, Mohd Khan .A
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