Search Results - Mahmud Ab Rashid, N.K.

Antimicrobial activity and antioxidant changes of spontaneously fermented mangosteen (G. mangostana L.) peel by Sasman, N.S., Shukri, R.S., Rukayadi, Y., Mahmud@Ab Rashid, N.K., Wan Ibadullah, W.Z., Ramli, N.S., Ismail-Fitry, M.R., Mustapha, N.A.

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Survival kinetics of Alicyclobacillus acidoterrestris spores in thermally processed pineapple-mango blend juice by Md. Hazmi, N.A., Mahmud Ab Rashid, N.K., Abdul Karim Shah, N.N., Sulaiman, A.

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Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks by Abu Talib, A., Russly, A.R., Bakar, J., Mahmud Ab. Rashid, N.K., Ashari, R., Shukri, R., Wan Ibadullah, W.Z., Mustapha, N.A., M.R., Ismail-Fitry, Z.A., Nur Hanani

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Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha by Rosli, N. A., Azilan, N. A., Mahyudin, Nor Ainy, Mahmud Ab Rashid, N. K., Meon, F. N. S., Ismail, Z., Chern, P. E., Kanasan, S.

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