King’s Confectionery: Transferring Tacit Knowledge from Malaysia to Bangladesh by Yew, J.L.K.

“…This case traces the birth and growth of King’s Confectionery by Wong Yoke Khing and her husband in Malaysia. …”

Multiplex PCR to discriminate bovine, porcine, and fish DNA in gelatin and confectionery products by Sultana, Sharmin, Hossain, M.A. Motalib, Sarker, Md Zaidul Islam, Ali, Md. Eaqub

“…Gelatin is widely used in many confectionery products such as gummy, candies, pastilles and marshmallows. …”

Bambangan (Mangifera pajang ) kernel fat: a potential new source of cocoa butter alternative by Akanda, Md Jahurul Haque, Soon, Y., Shaarani, Sharifudin Md, Mamat, Hasmadi, Mansoor, A.H., Sarker, Md Zaidul Islam, Lee, J.S., Ali, Md. Eaqub, Ghafoor, Kashif, Zzaman, Wahidu, Jinap, Selamat

“…The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. …”

The Association of Breakfast Frequency and Cardiovascular Disease (CVD) Risk Factors among Adolescents in Malaysia by Mustafa, Norashikin, Majid, Hazreen Abdul, Toumpakari, Zoi, Carroll, Harriet Amy, Jalaludin, Muhammad Yazid, Al Sadat, Nabilla, Johnson, Laura

“…Commonly consumed breakfast foods were cereal-based dishes (primarily rice), confectionery (primarily sugar), hot/powdered drinks (primarily Milo), and high-fat milk (primarily sweetened condensed milk). …”