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  1. 1
    Changes on amino acids content in soybean, garbanzo bean and groundnut during pre-treatments and tempe making

    Changes on amino acids content in soybean, garbanzo bean and groundnut during pre-treatments and tempe making by Aishah Bujang, Nurul Akmal Taib

    Published 2014
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  2. 2
    Response surface methodology (RSM) identifies the lowest amount of chicken plasma protein (CPP) in surimi-based products with optimum protein solubility, cohesiveness, and whiteness

    Response surface methodology (RSM) identifies the lowest amount of chicken plasma protein (CPP) in surimi-based products with optimum protein solubility, cohesiveness, and whitenes... by Nurkhurul Ain, Siti Aimi Sarah, Nurhazirah Azmi, Aishah Bujang, Siti Roha Ab Mutalib

    Published 2023-12-01
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