Modified ghee/clarified butter composition for food technology by Norazlianie, Sazali, Asogan, Arjun

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Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110) by Asogan, Arjun, Norazlianie, Sazali

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The Implementation of Transfer Learning by Convolution Neural Network (CNN) for Recognizing Facial Emotions by Munanday, Anbananthan Pillai, Norazlianie, Sazali, Asogan, Arjun, Ramasamy, Devarajan, Ahmad Shahir, Jamaludin

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FTIR analysis of plant-based cellulose as adsorbents for water remediation by Asogan, Arjun, Norazlianie, Sazali, Wan Norharyati, Wan Salleh, Haziqatulhanis, Ibrahim, Krishnan, Rishen Nair

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Factors that impact the efficiency of cream separator machine for the food industry by Asogan, Arjun, Norazlianie, Sazali, Ramli, Junid, Wan Norharyati, Wan Salleh, Afdhal, Junaidi, Nurul Widiastuti, ., Hamzah, Fansuri, Gunawan, Triyanda, Hartanto, Djoko

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