Search Results - Asyrul-Izhar, Abu Bakar

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  1. 1
    Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes

    Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorp... by Ng, Bee Chi, Asyrul-Izhar, Abu Bakar, Abdullah Sani, Muhamad Shirwan, Ismail-Fitry, Mohammad Rashedi

    Published 2024
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  2. 2
    Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes

    Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorp... by Bee Chi, Ng, Asyrul‐Izhar, Abu Bakar, Sani, Muhamad Shirwan Abdullah, Ismail‐Fitry, Mohammad Rashedi

    Published 2024
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  3. 3
    Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products

    Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products by Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi

    Published 2023
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  4. 4
    Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion

    Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion by Hasanah, Nur Nabilah, Asyrul-Izhar, Abu Bakar, Faridah, Mohd Razali, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi

    Published 2024
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  5. 5
    Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?

    Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? by Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi

    Published 2022
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  6. 6
    Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach

    Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach by Hamidon, Farra Nabilah, Faridah, Mohd Razali, Asyrul-Izhar, Abu Bakar, Abdullah Sani, Muhamad Shirwan, Ismail-Fitry, Mohammad Rashedi

    Published 2022
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  7. 7
    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 Zamzurin, ‘Ainaa’ Nasuha, Ismail, Nur Aqilah, Asyrul-Izhar, Abu Bakar, Kumar, Pavan, Sazili, Awis Qurni, Ismail-Fitry, Mohammad Rashedi

    Published 2024
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  8. 8
    Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties

    Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties by Ng, Wen-Ai, Faridah, Mohd Razali, Asyrul-Izhar, Abu Bakar, Ab Aziz, Muhamad Faris, Kumar, Pavan, Sazili, Awis Qurni, Ismail-Fitry, Mohammad Rashedi

    Published 2025
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