Showing 1 - 9 results of 9 for search 'J.M.N. Marikkar,', query time: 0.03s Refine Results
  1. 1
    Effect of different levels of fortification of wheat flour with defatted coconut flour on the quality of fibre-enriched biscuits

    Effect of different levels of fortification of wheat flour with defatted coconut flour on the quality of fibre-enriched biscuits by J.M.N. Marikkar

    Published 2007-10-01
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  2. 2
    Differential Scanning Calorimetric Analysis of Virgin Coconut Oil, Palm Olein, and their Adulterated Blends

    Differential Scanning Calorimetric Analysis of Virgin Coconut Oil, Palm Olein, and their Adulterated Blends by J.M.N. Marikkar

    Published 2019-04-01
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  3. 3
    Fortification of coconut oil with sesame oil through micro expeller extraction process

    Fortification of coconut oil with sesame oil through micro expeller extraction process by J.M.N. Marikkar

    Published 2006-10-01
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  4. 4
    Distinguishing Coconut Oil from Coconut Paring Oil using Principle Component Analysis of Fatty Acid Data

    Distinguishing Coconut Oil from Coconut Paring Oil using Principle Component Analysis of Fatty Acid Data by J.M.N. Marikkar

    Published 2012-04-01
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  5. 5
    Principal Component Analysis of Fatty Acid Data to Detect Virgin Coconut Oil Adulteration by Palm Olein

    Principal Component Analysis of Fatty Acid Data to Detect Virgin Coconut Oil Adulteration by Palm Olein by J.M.N. Marikkar

    Published 2018-10-01
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  6. 6
    The Physical and Functional Properties of Partially Defatted Coconut Testa Flour

    The Physical and Functional Properties of Partially Defatted Coconut Testa Flour by S. S. K. Marasinghe, C. Yalegama, D. T. H. Pathirana, J. M. N. Marikkar

    Published 2021-05-01
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  7. 7
    Recent advances in plant-based fat formulation as substitute for lard

    Recent advances in plant-based fat formulation as substitute for lard by J.M.N. Marikkar, N.A.M. Yanty, S. Musthafa, M.S. Miskandhar

    Published 2022-06-01
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  8. 8
    Differentiation of fractionated components of lard from other animal fats using different analytical techniques

    Differentiation of fractionated components of lard from other animal fats using different analytical techniques by N. Nina Naquiah, J.M.N. Marikkar, M.E.S. Mirghani, A.F. Nurrulhidayah, N.A.M. Yanty

    Published 2017
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  9. 9
    Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties

    Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties by N. A.M. Yanty, J. M.N. Marikkar, M. S. Miskandar, F. Van Bockstaele, K. Dewettinck, B. P. Nusantoro

    Published 2017-03-01
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