Showing 1 - 16 results of 16 for search 'Yusoff, Mohd Suria Affandi', query time: 0.05s Refine Results
  1. 1
    Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate

    Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate by Ali, A., Selamat, Jinap, Che Man, Yaakob, Yusoff, Mohd Suria Affandi

    Published 2001
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    Article
  2. 2
    Fat migration of lauric hard-butter and non-lauric fat used as based filling centre in dark chocolate at different storage temperatures

    Fat migration of lauric hard-butter and non-lauric fat used as based filling centre in dark chocolate at different storage temperatures by Ali, Abdelrahim Abdelbagi, Selamat, Jinap, Che Man, Yaakob, Yusoff, Mohd Suria Affandi

    Published 2002
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    Monograph
  3. 3
    Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate

    Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate by Ali, Abdelrahim Abdelbagi, Selamat, Jinap, Che Man, Yaakob, Yusoff, Mohd Suria Affandi

    Published 2001
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    Article
  4. 4
    Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures

    Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures by Selamat, Jinap, Ali, Abdelrahim Abdelbagi, Che Man, Yaakob, Yusoff, Mohd Suria Affandi

    Published 2000
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    Article
  5. 5
    Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage

    Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage by Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Yusoff, Mohd Suria Affandi, Lai, Oi Ming

    Published 2010
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    Article
  6. 6
    Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy

    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

    Published 2010
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    Article
  7. 7
    Oxidative stability of palm - and soybean-based medium- and long-chain triacylglycerol (MLCT) oil blends

    Oxidative stability of palm - and soybean-based medium- and long-chain triacylglycerol (MLCT) oil blends by Koh, Soo Peng, Arifin, Norlelawati, Lai, Oi Ming, Yusoff, Mohd Suria Affandi, Long, Kamariah, Tan, Chin Ping

    Published 2009
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    Article
  8. 8
    Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends

    Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends by Koh, Soo Peng, Arifin, Norlelawati, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Long, Kamariah, Lai, Oi Ming

    Published 2011
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    Article
  9. 9
    Process for fractional crystallisation of palm-based diacylglycerol fat

    Process for fractional crystallisation of palm-based diacylglycerol fat by Abdul Latip, Razam, Ab. Karim, Nur Azwani, Lo, Seong Koon, Yusoff, Mohd Suria Affandi, Lai, Oi Ming

    Published 2010
    Patent
  10. 10
    The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application

    The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application by Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Lai, Oi Ming, Arifin, Norlelawati

    Published 2011
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    Article
  11. 11
    Modeling and optimization of lipozyme RM IM-catalyzed esterification of medium- and long-chain triacyglycerols (MLCT) using response surface methodology

    Modeling and optimization of lipozyme RM IM-catalyzed esterification of medium- and long-chain triacyglycerols (MLCT) using response surface methodology by Arifin, Norlelawati, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Lai, Oi Ming

    Published 2012
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    Article
  12. 12
    Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines

    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

    Published 2010
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    Article
  13. 13
    Response surface modelling of 1-stearoyl-3(2)-oleoly glycerol production in a pilot packed bed immobilized Rhizomucor miehei lipase reactor

    Response surface modelling of 1-stearoyl-3(2)-oleoly glycerol production in a pilot packed bed immobilized Rhizomucor miehei lipase reactor by Lo, Seong Koon, Arifin, Norlelawati, Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Yusoff, Mohd Suria Affandi, Lai, Oi Ming

    Published 2009
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    Article
  14. 14
    Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

    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

    Published 2008
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    Article
  15. 15
    Diacylglycerol and Triacylglycerol as Responses in a Dual Response Surface-Optimized Process for Diacylglycerol Production by Lipase-Catalyzed Esterification in a Pilot Packed-Bed Enzyme Reactor

    Diacylglycerol and Triacylglycerol as Responses in a Dual Response Surface-Optimized Process for Diacylglycerol Production by Lipase-Catalyzed Esterification in a Pilot Packed-Bed... by Lo, Seong Koon, Cheong, Ling Zhi, Arifin, Norlelawati, Tan, Chin Ping, Long, Kamariah, Yusoff, Mohd Suria Affandi, Lai, Oi Ming

    Published 2007
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    Article
  16. 16
    Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening.

    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

    Published 2011
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    Article

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