Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase by Salwanee, S., Wan Aida, W.M., Mamot, S., Maskat, M.Y.

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Rheological properties of different degree of pregelatinized rice flour batter by Rohaya, M.S., Maskat, M.Y., Ma'aruf, A.G.

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Process development for the production of protein hydrolysate from cockle (Anadara granosa) meat wash water by Haslaniza, H., Maskat, M.Y., Wan Aida, W.M., Mamot, S.

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Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough by Kam .W.Y, Wan Aida .W.M, Sahilah .A.M, Maskat .M.Y

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Kesan fermentasi terhadap ciri fizikokimia dan aktiviti antioksida ekstrak mengkudu (Morinda citrifolia L.) by S.L., Cheah, C.L., Pung, Haslaniza, H., Sahilah, A.M., Maskat, M.Y.

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