Search Results - Jamilah, B.

Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying by Che Man, Yaakob, Tan, Chin Ping, Irwandi, Jaswir, Liu, Jia Long, Selamat, Jinap, Mohd Ghazali, Hasanah, Jamilah, B., Yusoff, M. S. A.

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Storage stability of mayonnaise packaged in soy protein isolate films incorporated with mango kernel extract by Maryam Adilah, Z.a., Jamilah, B., Nur Hanani, Z.a.

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Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions by Umme, A, Bambang, S.S, Salmah, Y, Jamilah, B

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Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends by Che Man, Y.B., Liu, J.L., Abdul Rahman, R., Jamilah, B.

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Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers by Jamilah, B., Che Man, Yaakob B., Ching, Thean Ling

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Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans by Misnawi, Jinap, S., Jamilah, B., Nazamid, S.

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Satu Kajian Tentang Tabiat Mendengar Radio Di Kalangan Pendengar-Pendengar Remaja Dan Dewasa. by Mohamed, Jamilah

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Histamine and Histamine-Forming Bacteria in Keropok lekor (Malaysian Fish Sausage) during Processing by Nor-Khaizura, MA, Zaiton, H, Jamilah, B, Rusul, RAG, Ismail-Fitry, MR

Microbiological quality of keropok lekor during processing by Nor-Khaizura M.A.R., Zaiton H., Jamilah B., Gulam Rusul R.A.

Histamine and histamine-forming bacteria in keropok lekor (Malaysian fish sausage) during processing by Nor-Khaizura M.A.R., Zaiton H., Jamilah B., Rusul R.A.G., Ismail-Fitry M.R.

Quantification of coliform and Escherichia coli in Keropok lekor (Malaysian fish product) during processing by Nor Khaizura M.A.R., Loh S.W., Zaiton H., Jamilah B., Rusul G.