Search Results - Sahilah .A.M,

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  1. 1
    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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  2. 2
    Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)

    Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri) by Ma’aruf .A.G, Noroul Asyikeen .Z, Sahilah .A.M, Mohd Khan .A

    Published 2011
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  3. 3
    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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  4. 4
    Molecular typing of Salmonella weltevreden and Salmonella chincol by pulsed-field gel electrophoresis (PFGE) and enterobacterial repetitive intergenic consensus-polymerase chain reaction (ERIC-PCR)

    Molecular typing of Salmonella weltevreden and Salmonella chincol by pulsed-field gel electrophoresis (PFGE) and enterobacterial repetitive intergenic consensus-polymerase chain re... by Sahilah, A.M., Son, R., Rusul, G., Samuel, L., Hassan, Z., Lum, K.Y., Ahmad, M.A.

    Published 2000
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