Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorp... by Bee Chi, Ng, Asyrul‐Izhar, Abu Bakar, Sani, Muhamad Shirwan Abdullah, Ismail‐Fitry, Mohammad Rashedi

Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorp... by Ng, Bee Chi, Asyrul-Izhar, Abu Bakar, Abdullah Sani, Muhamad Shirwan, Ismail-Fitry, Mohammad Rashedi

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Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical? by Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi

Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products by Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi

Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion by Hasanah, Nur Nabilah, Asyrul-Izhar, Abu Bakar, Faridah, Mohd Razali, Kumar, Pavan, Ismail-Fitry, Mohammad Rashedi

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Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach by Hamidon, Farra Nabilah, Faridah, Mohd Razali, Asyrul-Izhar, Abu Bakar, Abdullah Sani, Muhamad Shirwan, Ismail-Fitry, Mohammad Rashedi