Search Results - M.R. Ismail-Fitry,

Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level by Z., Nur Azura, S., Radhiah, W.I., Wan Zunairah, Z. A., Nurul Shazini, M. R., Ismail-Fitry

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Effect of ultrasound and ethanolic extract of oil palm fronds on the quality characteristics of marinated goat meat by P., Kumar, Mohd Sobri, R. A., Mohammad Fuad, N. H., Adewale, M.A., Rahman, M.M., M. R., Ismail Fitry, Sazili, A.Q.

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Assessment of microbiological safety and physicochemical changes of grey oyster mushroom (Pleurotus sajor-caju) during storage at 4 °C and 25 °C by Suhaili M., Nor-Khaizura M.A.R., Nur Hanani Z.A., M.R. Ismail-Fitry, N.I.P. Samsudin, N.N. Jambari

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Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks by Abu Talib, A., Russly, A.R., Bakar, J., Mahmud Ab. Rashid, N.K., Ashari, R., Shukri, R., Wan Ibadullah, W.Z., Mustapha, N.A., M.R., Ismail-Fitry, Z.A., Nur Hanani

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