Search Results - Azzatul F.S.

Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver by Azzatul F., Jahurul Haque Akanda, Norliza J., Norazlina M. R., Hasmadi Mamat, Sharifudin Md Shaarani, Patricia Matanjun, Lee, Jau Shya

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Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique by Azzatul F., Md. Jahurul Haque Akanda e, Norliza Julmohammad, Norazlina M. R., Hasmadi Mamat, Sharifudin Md Shaarani, Patricia @ Patricia Clementina Matanjun, Lee Jau Shya, A. Shihabul, Noorakmar Ab. Wahab

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Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products by Md. Jahurul Haque Akanda, Norazlina M.R., Azzatul F.S., Hasmadi Mamat, Jau Shya Lee, Norliza J., Mansoor A.H., Jinap Selamat, Firoz Khan, Patracia Matanjun, Md Zaidul Islam Sarker, Sharifudin Md Shaarani

Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: a review by Jahurul, M. H.A., Azzatul, F. S., Sharifudin, Md Shaarani, Norliza, M. J., Mamat, Hasmadi, Lee, Jau Shya, Patricia, Matanjun, Jinap, Selamat, Ramlah George, M. R., Khan, Mohammad Firoz, Sarker, Md. Zaidul Islam

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Improvement Of Melting And Crystallisation Properties Of Rambutan Seed Fat As Cocoa Butter Improver By Two‐stage Fractionation Technique by F. Azzatul, M.H.A. Jahurul, J. Norliza, M.R. Norazlina, M. Hasmadi, Patricia Matanjun, Jau-Shya Lee, A. Shihabul, Noorakmar Ab. Wahab, Sharifudin Md Shaarani