Showing 1 - 3 results of 3 for search 'ABU BAKAR ASYRUL-IZHAR', query time: 0.04s Refine Results
  1. 1
    Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

    Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.) by ABU BAKAR ASYRUL-IZHAR, NORIZAH MHD SARBON, MOHAMMAD RASHEDI ISMAIL-FITRY

    Published 2021-12-01
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    Article
  2. 2
    Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.)

    Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.) by Abu Bakar, Asyrul Izhar, Mhd Sarbon, Norizah, Mohammad Rashedi, Ismail Fitry

    Published 2021
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    Article
  3. 3
    Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products

    Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products by Abu Bakar Asyrul-Izhar, Jamilah Bakar, Awis Qurni Sazili, Yong Meng Goh, Mohammad Rashedi Ismail-Fitry

    Published 2023-01-01
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    Article

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