Search Results - Wan Mustapha, Wan Aida

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  1. 1
    Effect of blender and blending time on color and aroma characteristics of juice and its freeze-dried powder of Pandanus amaryllifolius Roxb. leaves (pandan)

    Effect of blender and blending time on color and aroma characteristics of juice and its freeze-dried powder of Pandanus amaryllifolius Roxb. leaves (pandan) by Sowndhararajan, Kandhasamy, Chin, Nyuk Ling, Yusof, Yus Aniza, Lai, Lee Ling, Wan Mustapha, Wan Aida

    Published 2016
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  2. 2
    Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride.

    Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. by Tan, Phui Yee, Tan, Chin Ping, Abas, Faridah, Ho, Chun Wai, Wan Mustapha, Wan Aida

    Published 2013
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  3. 3
    Subcritical water extraction (SWE) and ultrasonic-assisted extraction (UAE) of bioactive compounds from Morinda citrifolia: comparative evaluation of process efficiency (Pengekstrakan air subkritikal (SWE) dan pengekstrakan berbantukan ultrasonik (UAE) sebatian bioaktif daripada Morinda citrifolia: penilaian perbandingan kecekapan proses)

    Subcritical water extraction (SWE) and ultrasonic-assisted extraction (UAE) of bioactive compounds from Morinda citrifolia: comparative evaluation of process efficiency (Pengekstra... by Abdul Somat, Husna, Saipul Anwar, Intan Safura, Wan Mustapha, Wan Aida, Mustapa Kamal, Siti Mazlina

    Published 2025
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