Search Results - Maskat .M.Y,

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  1. 1
    Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase

    Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase by Salwanee, S., Wan Aida, W.M., Mamot, S., Maskat, M.Y.

    Published 2013
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  2. 2
    Rheological properties of different degree of pregelatinized rice flour batter

    Rheological properties of different degree of pregelatinized rice flour batter by Rohaya, M.S., Maskat, M.Y., Ma'aruf, A.G.

    Published 2013
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  3. 3
    Process development for the production of protein hydrolysate from cockle (Anadara granosa) meat wash water

    Process development for the production of protein hydrolysate from cockle (Anadara granosa) meat wash water by Haslaniza, H., Maskat, M.Y., Wan Aida, W.M., Mamot, S.

    Published 2014
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  4. 4
    Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough

    Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough by Kam .W.Y, Wan Aida .W.M, Sahilah .A.M, Maskat .M.Y

    Published 2011
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  5. 5
    Kesan fermentasi terhadap ciri fizikokimia dan aktiviti antioksida ekstrak mengkudu (Morinda citrifolia L.)

    Kesan fermentasi terhadap ciri fizikokimia dan aktiviti antioksida ekstrak mengkudu (Morinda citrifolia L.) by S.L., Cheah, C.L., Pung, Haslaniza, H., Sahilah, A.M., Maskat, M.Y.

    Published 2014
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