Search Results - Mustapha, N.A.

A comparison of the level of the ESP language learners performance and engagement in a synchronous online course and the face-to-face course by Ramlee Mustapha

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Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour by Omoniyi, S.A., Mustapha, N.A., Shukri, R., Ramli, N.S., Sulaiman, R.

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Identification of skin bacterial profiles of early deceased bodies and the rto post-mortem interval by Chong, C.K., Emamjomeh, M., Joseph, N., Siew, S.F., Maeda, T., Mustapha, N.A., Hoshiko, Y., Muthanna, A., Amin-Nordin, S.

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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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Effect of double boiler heat treatment on the physicochemical properties of sweetened condensed filled milk by Shaziman, S., Karim, R., Wan Ibadullah, W.Z., Mustapha, N.A., Mohd Adzahan, N.

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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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