Search Results - Asbi, B.A.

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  1. 1
    Microbial and enzymatic changes in natural soursop puree during storage

    Microbial and enzymatic changes in natural soursop puree during storage by A., Umme, Y., Salmah, B., Jamilah, Asbi, B.A.

    Published 1999
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  2. 2
    Composition and thermal profile of crude palm oil and its products

    Composition and thermal profile of crude palm oil and its products by Che Man, Y. B., T., Haryati, Ghazali, H. M., Asbi, B. A.

    Published 1999
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  3. 3
    Stability studies of papaya pectinesterase

    Stability studies of papaya pectinesterase by Asbi, B.A, Ghazali, H.M, Yaakob, Che Man, Selamat, Jinap

    Published 1995
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  4. 4
    Characteristics of soursop natural puree and determination of optimum conditions for pasteurization

    Characteristics of soursop natural puree and determination of optimum conditions for pasteurization by A., Umme, Asbi, B.A., Y., Salmah, A.H., Junainah, B., Jamilah

    Published 1997
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  5. 5
    Kinetics of papaya pectinesterase

    Kinetics of papaya pectinesterase by Fayyaz, A., Asbi, B.A., Ghazali, H.M., Che Man, Y.B., Jinap, S.

    Published 1995
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  6. 6
    Purification and molecular properties of papaya pectinesterase

    Purification and molecular properties of papaya pectinesterase by Fayyaz, A., Asbi, B.A., Ghazali, H.M., Che Man, Y.B., Jinap, S.

    Published 1994
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  7. 7
    Pectinesterase extraction from papaya

    Pectinesterase extraction from papaya by Fayyaz, A., Asbi, B.A., Ghazali, H.M., Che Man, Y.B., Selamat, Jinap

    Published 1993
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  8. 8
    Thermophysical properties of pink guava juice at 9 and 11°Brix

    Thermophysical properties of pink guava juice at 9 and 11°Brix by Zainal, B.S., Abdul Rahman, R., Ariff, A.B., Saari, B.N., Asbi, B.A.

    Published 2001
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  9. 9
    Effect of water content on the gelatinisation temperature of sago starch

    Effect of water content on the gelatinisation temperature of sago starch by Maaruf, A.G, Che Man, Y.B, Asbi, B.A, Junainah, A.H, Kennedy, J.F

    Published 2001
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  10. 10
    Gelatinisation of sago starch in the presence of sucrose and sodium chloride as assessed by differential scanning calorimetry

    Gelatinisation of sago starch in the presence of sucrose and sodium chloride as assessed by differential scanning calorimetry by Maaurf, A.G, Che Man, Y.B, Asbi, B.A, Junainah, A.H, Kennedy, J.F

    Published 2001
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