Search Results - N., Huda

Structural morphology of Al-Mg-Si alloy friction stir welds through tool eccentricity by L. H., Shah, N., Huda, Esmaeili, S., Walbridge, S., Gerlich, A. P.

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Proximate and amino acid composition of quail meat treated with mega floral booster addition by Ahmad Syazni, Kamarudin, U.H., Sharif, N., Huda

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A New Thermographic NDT for Condition Monitoring of Electrical Components Using ANN with Confidence Level Analysis by A. S. N., Huda, S., Taib, Kamarul Hawari, Ghazali, M. S., Jadin

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عوائق الإبداع لدى طلبة الجامعات العربية: دراسة إقليمية ('Awa'iq al-ibda' lada talabah al-jami'at al-'Arabiyah: dirasah iqlimiyah) = Barriers to creativity in Arab universities... by 'Ashwi, Mustafa, Busnah, Mahmud, al-Khalifah, 'Umar Harun, Bu Hamamah, Jilali, Khalifah, Batul, Sayyid Ahmad, Sulayman Rajab, 'Abd al-Bari, Ma'n, Huda , Mohammad Hassan Hilal

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Proximate Composition and Sensory Preference of Beef Sausage with Different Percentage of Unripe Jackfruit by Najeeba, A., Arifin, N., Huda-Faujan, N.

Higher education selection using simple additive weighting by Aminudin N., Huda M., Kilani A., Embong W.H.W., Mohamed A.M., Basiron B., Ihwani S.S., Noor S.S.M., Jasmi K.A., Safar J., Ivanova N.L., Maseleno A., Triono A., Nungsiati

The family hope program using AHP method by Aminudin N., Huda M., Ihwani S.S., Noor S.S.M., Basiron B., Jasmi K.A., Safar J., Mohamed A.K., Wan Embong W.H., Mohamad A.M., Maseleno A., Masrur M., Trisnawati, Rohmadi D.

Physicochemical properties and consumer preference of imitation chicken nuggets produced from chickpea flour and textured vegetable protein by Sharima-Abdullah, N, Hassan, CZ, Arifin, N, Huda-Faujan, N.

Physicochemical properties and consumer preference of imitation chicken nuggets produced from chickpea flour and textured vegetable protein by Sharima-Abdullah N., Hassan C.Z., Arifin N., Huda-Faujan N.

Critical Investigation on the Pandemic from the Islamic Perspective by Ahmad Faizuddin Ramli, Nusairah Ramli, Miftachul Huda, Liya Khaulah Asy-Syaimaa’ Hussain, Nur Isti’anah Ramli

Phenolic Compounds, Free Radical Scavenging Activity and α-Glucosidase Inhibition Properties of Green, Oolong and Black Sacha Inchi Tea Extract by Zarinah Zakaria, Nur Hasyimah Mat Shah, Afnani Alwi, Nurul Zaizuliana Rois Anwar, Norshazila Shahidan, Nurul Huda