Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours by Siew Wen Lau, Nyuk Ling Chin, Rosnita A. Talib, Roseliza Kadir Basha

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Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome by Ann Qi Chong, Siew Wen Lau, Nyuk Ling Chin, Rosnita A. Talib, Roseliza Kadir Basha

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Sourdough Microbiome Comparison and Benefits by Siew Wen Lau, Ann Qi Chong, Nyuk Ling Chin, Rosnita A. Talib, Roseliza Kadir Basha

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Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review by Jhauharotul Muchlisyiyah, Rosnah Shamsudin, Roseliza Kadir Basha, Radhiah Shukri, Syahmeer How, Keshavan Niranjan, Daniel Onwude

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Physicochemical Properties, Bioactive Compounds Degradation Kinetics, and Microbiological Counts of Fortified Pomegranate Gummy Candy (GC) during Ambient Storage by Ng An Qi, Noor Zafira Noor Hasnan, Roseliza Kadir Basha, Nur Diyana Alyas, Nurin Izzati Mohd Zulkifli

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Functional properties of tilapia’s fish scale gelatin film: effects of different type of plasticizers by Nazatul Shima Azmi, Roseliza Kadir Basha, Nurfatin Nabila Tajul Arifin, Siti Hajar Othman, Mohd Afandi P. Mohammed

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Comparative Study of Chemical, Mechanical, Thermal, and Barrier Properties of Poly(Lactic Acid) Plasticized with Epoxidized Soybean Oil and Epoxidized Palm Oil by Yee Bond Tee, Rosnita A. Talib, Khalina Abdan, Nyuk Ling Chin, Roseliza Kadir Basha, Khairul Faezah Md Yunos

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