Search Results - Faridah, Mohd Razali

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

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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

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Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats by Faridah, Mohd Razali, Hairi, Amelia Najwa Ahmad, Mat Yusoff, Masni, Rozzamri, Ashari, Wan Ibadullah, Wan Zunairah, Ismail-Fitry, Mohammad Rashedi

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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

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Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion by Faridah, Mohd Razali, Mat Yusoff, Masni, Rozzamri, Ashari, Wan Ibadullah, Wan Zunairah, Ahmad Hairi, Amelia Najwa, Abu Daud, Nur Hardy, Nurul Huda, Ismail-Fitry, Mohammad Rashedi

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