Search Results - Ishamri, Ismail

Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus by Ruslan, Nurul Nazirah, Tang, John Yew Huat, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi, Ishamri, Ismail

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Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom by Pravinraj Moorthi, Che Abdullah Abu Bakar, Mohammad Rashedi Ismail-Fitry, Ishamri Ismail

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Quality Characteristics of Spent Duck Sausages Containing Surimi Like Material Substitution During Refrigerated Storage by Ishamri, Ismail, Nurul, Huda, Fazilah, Ariffin

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Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets by Asmak Abdul-Zubir, Norhidayah Suleiman, Noor Liyana Yusof, Ishamri Ismail, Mohammad Rashedi Ismail-Fitry

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Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking by Ahmad Luthfi Puzelan, Nur Raudhatul Syahindah Mohd Radzi, Ishamri Ismail

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Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties by Sze Wei, Ain, Brishti, Fatema Hossain, Abdullah Sani, Muhamad Shirwan, Ishamri, Ismail, Mhd Sarbon, Norizah, Ismail-Fitry, Mohammad Rashedi

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Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute by Mohammad Rashedi, Ismail Fitry, Ming, Fu, Basri, Nursyazwina, Ishamri, Ismail

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Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties by Wei, Ain Sze, Brishti, Fatema Hossain, Abdullah Sani, Muhamad Shirwan, Ishamri, Ismail, Sarbon, Norizah Mhd, Ismail-Fitry, Mohammad Rashedi

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Functional Properties, Changes During Storage And Application Of "Duckrimi" (Surimilike Material From Duck Meat) On Sausage by Ismail, Ishamri

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Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets by Abdul-Zubir, Asmak, Suleiman, Norhidayah, Yusof, Noor Liyana, Ismail, Ishamri, Ismail-Fitry, Mohammad Rashedi

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