Search Results - Masni Mat Yusoff,

  • Showing 1 - 2 results of 2
Refine Results
  1. 1
    Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties

    Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties by Siti Nurjawaher Shamsol Kahar, Mohammad Rashedi Ismail-Fitry, Masni Mat Yusoff, Ashari Rozzamri, Jamilah Bakar, Wan Zunairah Wan Ibadullah

    Published 2021
    Get full text
    Get full text
  2. 2
    Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs

    Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs by Siti Khadijah Khalid, Mohammad Rashedi Ismail-Fitry, Masni Mat Yusoff, Hani Hafeeza Halim, Ahmad Haniff Jaafar, Nur Izzah Arifah Zarul Anuar

    Published 2021
    Get full text
    Get full text

Search Tools: