Items where Author is "Miskandar, Mat Sahri"

Article

Abd. Rahman, Noor Raihana and Marikkar, Mohammed Nazrim and Jaswir, Irwandi and Ahmad Fadzillah, Nurrulhidayah and Miskandar, Mat Sahri (2017) Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard. International Food Research Journal, 24 (Suppl.). S348-S354. ISSN 1985-4668 E-ISSN 2231-7546

Yanty, N. A M and Marikkar, Nazrim and Miskandar, Mat Sahri and Bockstaele, F. Van and Dewettinck, Koen and Nusantoro, Bangun Prajanto (2017) Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties. Grasas y Aceites, 68 (1). e181-1-e181-8. ISSN 0017-3495 E-ISSN 1988-4214

Abd. Rahman, Noor Raihana and Marikkar, Mohammed Nazrim and Jaswir, Irwandi and Ahmad Fadzillah, Nurulhidayah and Miskandar, Mat Sahri (2017) Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality. International Food Research Journal, 24 (Suppl.). pp. 355-362. ISSN 1985-4668 E-ISSN 2231-7546

Abdul Manaf, Yanty Noorzianna and Marikkar, Mohammed Nazrim and Miskandar, Mat Sahri (2012) Comparing the thermo-physical characteristics of lard and selected plant fats. Grasas y Aceites, 63 (3). pp. 328-334. ISSN 0017-3495