Search Results - ISEKI Food Association

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  1. 1
    Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants

    Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants by Wan Ibadullah, Wan Zunairah, Aw, Ying Hong, Mahmud @ Ab Rashid, Nor Khaizura, Mustapha, Nor Afizah, Zainal Abedin, Nur Hanani, Ismail-Fitry, Mohammad Rashedi, Meor Hussin, Anis Shobirin

    Published 2021
    “…ISEKI Food Association…”
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  2. 2
    Made-in-transit in yoghurt processing: a review of basic concepts and technological implications

    Made-in-transit in yoghurt processing: a review of basic concepts and technological implications by Mahmud Ab Rashid, Nor Khaizura, Flint, Steve, Mccarthy, O. J., Palmer, Jon, Golding, Matt, Jaworska, A.

    Published 2018
    “…ISEKI Food Association (IFA)…”
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