The Impact of Information and Communication Technology Utilisation on Firm Performance: A Case Study of Women Entrepreneurs by Ismail, Rahmah, Idris, Nor Aini

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Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil by Augustin , M. A., Heng, L. K., Idris, Nor Aini

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Solid phase microextraction analysis of volatile constituents of heated palm olein and selected oils by Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Idris, Nor Aini

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Changes of headspace volatile constituents of palm olein and selected oils after frying French fries by Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Idris, Nor Aini

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Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. by Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali

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Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies by Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali

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Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation. by Moazami, Farahany Elham, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini

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Detection and quantification of palm mid-fraction in a chocolate model system by Farahany, Elham Moazami, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini

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Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides. by Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini

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Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy by Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini

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Physico-chemical properties and quality of palm-based vegetable ghee. by Idris, Nor Aini, Hassan, Hanirah, Che Ha, Maimon, S., Zawiah, Che Man, Yaakob

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Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. by Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini

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Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy by Che Man, Yaakob, Mat Sahri, Miskandar, Abdul Rahman, Russly, Idris, Nor Aini, Yusoff, Mohd Suria Affandi

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Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products by Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Idris, Nor Aini, Yusof, Mohd. Suria Affandi, Lai, Oi Ming

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Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines by Arifin, Norlelawati, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lai, Oi Ming

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Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings by Koh, Soo Peng, Arifin, Norlelawati, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Long, Kamariah, Idris, Nor Aini, Lai, Oi Ming

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Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening. by Ariffin, Norlelawati, Cheong, Ling Zhi, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lo, Seong Koon, Lai, Oi Ming

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