Search Results - Ishamri, Ismail

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  1. 1
    Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking

    Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking by Ahmad Luthfi Puzelan, Nur Raudhatul Syahindah Mohd Radzi, Ishamri Ismail

    Published 2025
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  2. 2
    Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute

    Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute by Mohammad Rashedi, Ismail Fitry, Ming, Fu, Basri, Nursyazwina, Ishamri, Ismail

    Published 2024
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  3. 3
    Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom

    Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom by Pravinraj Moorthi, Che Abdullah Abu Bakar, Mohammad Rashedi Ismail-Fitry, Ishamri Ismail

    Published 2022
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  4. 4
    Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets

    Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets by Asmak Abdul-Zubir, Norhidayah Suleiman, Noor Liyana Yusof, Ishamri Ismail, Mohammad Rashedi Ismail-Fitry

    Published 2022
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  5. 5
    Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus

    Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus by Ruslan, Nurul Nazirah, Tang, John Yew Huat, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi, Ishamri, Ismail

    Published 2023
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  6. 6
    Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties

    Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties by Sze Wei, Ain, Brishti, Fatema Hossain, Abdullah Sani, Muhamad Shirwan, Ishamri, Ismail, Mhd Sarbon, Norizah, Ismail-Fitry, Mohammad Rashedi

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