Search Results - Mat Sahri, Miskandar

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  1. 1
    Effect of Processing Parameters on the Physical Characteristics of Palm Oil-Based Table Margarine

    Effect of Processing Parameters on the Physical Characteristics of Palm Oil-Based Table Margarine by Mat Sahri, Miskandar

    Published 2002
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  2. 2
    Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings

    Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings by Mat Sahri, Miskandar

    Published 2006
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  3. 3
    Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

    Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB) by Noorzyanna, Yanty, Marikkar, Mohammed Nazrim, Shuhaimi, Mustafa, Mat Sahri, Miskandar

    Published 2017
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  4. 4
    Comparing the thermo-physical characteristics of lard and selected plant fats

    Comparing the thermo-physical characteristics of lard and selected plant fats by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar

    Published 2012
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  5. 5
    Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB)

    Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB) by Abdul Manaf, Yanty Noorzianna, Marikkar, Nazrim, Mustafa, Suhaimi, Mat Sahri, Miskandar

    Published 2017
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  6. 6
    Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

    Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB) by Abdul Manaf, Yanty Noorzianna, Marikkar, Mohammed Nazrim, Mustafa, Shuhaimi, Mat Sahri, Miskandar

    Published 2017
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  7. 7
    Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends

    Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends by Makeri, Mohammad, Mat Sahri, Miskandar, Mohd Ghazali, Hasanah, Ahmad, Kharimah, Muhammad, Kharidah

    Published 2018
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  8. 8
    Composition and thermal analysis of binary mixtures of mee fat and palm stearin

    Composition and thermal analysis of binary mixtures of mee fat and palm stearin by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mustafa, Shuhaimi, Mat Sahri, Miskandar

    Published 2014
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  9. 9
    Frying performance of palm-based solid frying shortening

    Frying performance of palm-based solid frying shortening by Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Muhd Nor, Nor Dalilah, Mat Sahri, Miskandar

    Published 2010
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  10. 10
    A process for producing high oleic content liquid palm oil fraction

    A process for producing high oleic content liquid palm oil fraction by Lai, Oi Ming, Tan, Chin Ping, Mat Dian, Noor Lida Habi, Mat Sahri, Miskandar

    Published 2013
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  11. 11
    A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard

    A comparison of the thermo-physical behavior of Engkabang (Shorea macrophylla) seed fat-canola oil blends and lard by Mohamed Roslan, Nur Illiyin, Marikkar, Jalaldeen Mohammed Nazrim, Mustafa, Shuhaimi, Basri, Mahiran, Mat Sahri, Miskandar

    Published 2013
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  12. 12
    Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard

    Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard by Abdul Rahman, Noor Raihana, Marikkar, Mohammed Nazrim, Jaswir, Irwandi, Ahmad Fadzlillah, Nurrulhidayah, Mat Sahri, Miskandar

    Published 2017
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  13. 13
    Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality

    Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality by Abdul Rahman, Noor Raihana, Marikkar, Mohammed Nazrim, Jaswir, Irwandi, Ahmad Fadzlillah, Nurrulhidayah, Mat Sahri, Miskandar

    Published 2017
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  14. 14
    Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy

    Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy by Che Man, Yaakob, Mat Sahri, Miskandar, Abdul Rahman, Russly, Idris, Nor Aini, Yusoff, Mohd Suria Affandi

    Published 2010
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  15. 15
    Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.

    Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats. by Saadi , Sami, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Mat Sahri, Miskandar, Mohammed, Abdulkarim Sabo, Boo, Huey Chern

    Published 2011
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  16. 16
    Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends

    Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends by Mohamed Roslan, Nur Illiyin, Marikkar, Jalaldeen Mohammed Nazrim, Abdul Manaf, Yanty Noorzianna, Mustafa, Shuhaimi, Mat Sahri, Miskandar

    Published 2019
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  17. 17
    A method for delivering lipophilic nutrients from red palm olein

    A method for delivering lipophilic nutrients from red palm olein by Voon, Phooi Tee, Mat Sahri, Miskandar, Lim, Wei Huei, Lai, Oi Ming, Tan, Chin Ping, Lai, Wee Ting

    Published 2013
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  18. 18
    A method for producing high lipophilic antioxidants noodle products

    A method for producing high lipophilic antioxidants noodle products by Voon, Phooi Tee, Mat Sahri, Miskandar, Lim, Wei Huei, Lai, Oi Ming, Tan, Chin Ping, Lai, Wee Ting

    Published 2013
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  19. 19
    Enhancement of β-mannanase production by Bacillus subtilis ATCC11774 through optimization of medium composition

    Enhancement of β-mannanase production by Bacillus subtilis ATCC11774 through optimization of medium composition by Mahamad Norizan, Nor Amalina, Halim, Murni, Tan, Joo Shun, Abbasiliasi, Sahar, Mat Sahri, Miskandar, Othman, Firdaus, Ariff, Arbakariya

    Published 2020
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  20. 20
    Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

    Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar, Van Bockstaele, Filip, Dewettinck, Koen, Nusantoro, Bangun Prajanto

    Published 2017
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