Kinetic models on quality changes during heat blanching of some fruit and vegetables by Abdul Halim, Arinah Adila, Ariffin, Siti Hajar, Zainol@Abdullah, Wan Nor Zanariah, Azmi, Nazatul Shima

Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching by Shamsudin, Rosnah, Ariffin, Siti Hajar, Zainol, Wan Nor Zanariah, Azmi, Nazatul Shima, Abdul Halim, Arinah Adila

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Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching by Shamsudin, Rosnah, Ariffin, Siti Hajar, Zainol @ Abdullah, Wan Nor Zanariah, Azmi, Nazatul Shima, Abdul Halim, Arinah Adila