Search Results - Masni Mat Yusoff

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  1. 1
    Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties

    Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties by Siti Nurjawaher Shamsol Kahar, Mohammad Rashedi Ismail-Fitry, Masni Mat Yusoff, Ashari Rozzamri, Jamilah Bakar, Wan Zunairah Wan Ibadullah

    Published 2021
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  2. 2
    Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs

    Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs by Siti Khadijah Khalid, Mohammad Rashedi Ismail-Fitry, Masni Mat Yusoff, Hani Hafeeza Halim, Ahmad Haniff Jaafar, Nur Izzah Arifah Zarul Anuar

    Published 2021
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  3. 3
    Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion

    Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion by Mohd Razali Faridah, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda, Mohammad Rashedi Ismail-Fitry

    Published 2023
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