Search Results - Miskandar, Mat S.
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Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard by Abd. Rahman, Noor Raihana, Marikkar, Mohammed Nazrim, Jaswir, Irwandi, Ahmad Fadzillah, Nurrulhidayah, Miskandar, Mat Sahri
Published 2017Get full text
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Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties by Yanty, N. A M, Marikkar, Nazrim, Miskandar, Mat Sahri, Bockstaele, F. Van, Dewettinck, Koen, Nusantoro, Bangun Prajanto
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Physicochemical properties and thermal behavior of binary blends of Madhuca longifolia seed fat and palm oil as a lard substitute by Yanty, Noorzianna A. M., Dollah, Sarafhana, Marikkar, Jalaldeen M. N., Miskandar, Mat S., Mohd Desa, Mohd Nasir, Nusantoro, Bangun P.
Published 2018Get full text
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