Search Results - Jau, Shya Lee

Effect of K+, Ca2+ and Na+ nn gelling properties of eucheuma cottonii by Jau-Shya Lee, Lo , Yun Lin, Chye , Fook Yee

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Quality improvement of green saba banana flour Steamed cake by Jau-Shya Lee, NurDiyana Yusoff, Ai Ling Ho, Chee Kiong Siew, Jahurul Haque Akanda, Wan Xin Tan

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Physicochemical properties of tarap (Artocarpus adoratisimus) starch by Noorfarahzilah Masri, Jau, Shya Lee, Mansoor Abdul Hamid, Jaharul, M. H. A, Umi Hartina Mohd Razali, Zainol, M. K., Hasmadi Mamat

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

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Novel peptide sequences with ace-inhibitory and antioxidant activities derived from the heads and bones of hybrid groupers (epinephelus lanceolatus X epinephelus fuscoguttatus) by Pei, Teng Chan, Patricia Matanjun, Cahyo Budiman, Rossita Shapawi, Jau-Shya Lee

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Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste by Yaojia Li, Mantihal Sylvester, Ai Ling Ho, Jau-Shya Lee

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Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia by Hasmadi Mamat, Harlina L., Jau, Shya Lee, Mansoor Abdul Hamid, Jahurul Haque Akanda, Zainol, M. K.

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Development of gluten-free steamed cake using green saba banana flour by Jau-Shya Lee, NurDiyana Yusoff, Ai Ling Ho, Chee Kiong Sie, M. H. A. Jahurul, Wan Xin Tan

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Effects of solvent system and drying on the total phenolic content and antioxidant activities of leaf extract of Pereskia bleo. by Hwei Chyi Lui, Ai Ling Ho, Jau-Shya Lee, Pei-Teng Chan, Chee Kiong Siew

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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

Effects of inulin and xanthan gum on the physical, digestibility, sensory and nutritional properties of sugar-free green banana flour biscuit by Yi Lin Lau, Chee Kiong Siew, Jumardi Rosland, Ai Ling Ho, Yanty Noorzianna Abdul Manaf, Jahurul Haque Akanda, Pei-Teng Chan, Jau-Shya Lee

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Effects of drying methods on the characteristics of rambutan (nephelium lappaceum l.) seed fat: An optimisation approach by Md Jahurul Haque Akanda, L.N. Ying, H.M.S. Amir, F.S. Azzatul, Sharifudin Md Shaarani, Hasmadi Mamat, Jau Shya Lee, Mansoor Abdul Hamid, Jumardi Roslan, Patracia Matanjun, Md Firoz Khan, Md Zaidul Islam Sarker

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Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia by Aanada H. Jahurul, Chan Y. Ru, Ridhwan Norazlina, Mamat Hasmadi, Matanjun Patricia, Jau Shya Lee, Awal Shihabul, Amir H.M. Shariff, Jumardi Roslan, Noorakmar Ab Wahab, Rezaul Karim, Sharifudin Md Shaarani

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