Search Results - Wan Aida .W.M,

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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
    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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  3. 3
    Aktiviti antioksida dan warna mufin daripada sisa puri pitaya merah (Hylocereus polyrhizus) (Antioxidant activity and colour of red pitaya puree muffin (Hilosereus polirhizus))

    Aktiviti antioksida dan warna mufin daripada sisa puri pitaya merah (Hylocereus polyrhizus) (Antioxidant activity and colour of red pitaya puree muffin (Hilosereus polirhizus)) by Chemah .T.C, Aminah .A, Noriham .A, Wan Aida .W.M

    Published 2011
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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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