Search Results - Abu Bakar Asyrul-Izhar,

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    Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.)

    Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.) by Abu Bakar, Asyrul Izhar, Mhd Sarbon, Norizah, Mohammad Rashedi, Ismail Fitry

    Published 2021
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  2. 2
    Effects of different types of starches on Katjang goat meat emulsion characteristics

    Effects of different types of starches on Katjang goat meat emulsion characteristics by ‘Ainaa’ Nasuha Zamzurin, Nur Aqilah Ismail, Abu Bakar Asyrul-Izhar, Pavan Kumar, Awis Qurni Sazili, Mohammad Rashedi Ismail-Fitry

    Published 2024
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