Search Results - P Mohammed, Mohd Afandi

Visco-hyperelastic model for soft rubber-like materials by P. Mohammed, Mohd Afandi

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Vending machine’s heat transfer for par-fried dough products by Naim, Mohd Nazli, Othman, Siti Hajar, P Mohammed, Mohd Afandi

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Oil palm fibers micromechanics: anisotropic behavior by Hanipah, Suhaiza Hanim, Talib, Ahmad Tarmezee, P Mohammed, Mohd Afandi, Baharuddin, Azhari Samsu, Wakisaka, Minato

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Tableting and dissolution characteristics of mixed fruit powder by Saifullah, M., Yusof, Yus Aniza, Chin, Nyuk Ling, Aziz, M. G., P. Mohammed, Mohd Afandi, Ab. Aziz, Norashikin

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Flowability properties of binary powder mixtures containing dates powder (Pheonix dactylifera) mixed with lactose monohydrate and microcrystalline cellulose based excipients by Ahmad Hamidi, Fara Wahida, Anuar, Mohd Shamsul, Baharuddin, Azhari Samsu, P. Mohammed, Mohd Afandi, Naim, Mohd Nazli, Mohd Tahir, Suraya

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Colour changes during deep-frying of sesame cracker's dough balls by Tan, S. B., Shamsudin, Rosnah, P. Mohammed, Mohd Afandi, Abd Rahman, Nur Aliaa

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Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter by Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah, Vangnai, Kanithaporn

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Progress on lipase immobilization technology in edible oil and fat modifications by Ng, Lin Cieh, Mokhtar, Mohd Noriznan, Samsu Baharuddin, Azhari, P. Mohammed, Mohd Afandi, Wakisaka, Minato

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Dissolution profiling and its comparison of natural fruit powder effervescent tablets by Saifullah, M., Yusof, Yus Aniza, Chin, Nyuk Ling, Aziz, Mohammad Gulzarul, P. Mohammed, Mohd Afandi, Abdul Aziz, Norashikin

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Characterisation of microcrystalline cellulose from oil palm fibres for food applications by Loo, Yu Xiang, P. Mohammed, Mohd Afandi, Samsu Baharuddin, Azhari

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Experimental and numerical investigation of ram extrusion of bread dough by P. Mohammed, Mohd Afandi, Wanigasooriya, Leonard, Charalambides, Maria N.

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In-situ viscoelastic characterization and modeling of ice cream by Abd Rahman, Nur 'Aliaa, Muhamad Parid, Dzieda, Abdul Razak, Siti Zubaidah, Mat Johari, Amiruddin, Talib, Ahmad Tarmezee, P. Mohammed, Mohd Afandi, Samsu Baharuddin, Azhari, Wakisaka, Minato

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On the nonlinear viscoelastic behaviour of fresh and dried oil palm mesocarp fibres by Talib, Ahmad Tarmezee, Chu, Chang Jie, P. Mohammed, Mohd Afandi, Samsu Baharuddin, Azhari, Mokhtar, Mohd Noriznan, Wakisaka, Minato

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Atomic force microscopy, deformation-recovery and numerical study of wheat dough by P Mohammed, Mohd Afandi, Wakisaka, Minato

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Microstructure modelling of silica bodies from oil palm empty fruit bunch (OPEFB) fibres by Omar, Farah Nadia, P. Mohammed, Mohd Afandi, Samsu Baharuddin, Azhari

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Micromechanical modelling of oil palm empty fruit bunch fibres containing silica bodies by Omar, Farah Nadia, Hanipah, Suhaiza Hanim, Xiang, Loo Yu, P. Mohammed, Mohd Afandi, Baharuddin, Azhari Samsu, Abdullah, Jaafar

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Effects of ultrasonicated methylcellulose coating on French fries during deep frying process by Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah

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Mechanical characterization and micromechanical modeling of bread dough. by P. Mohammed, Mohd Afandi, Charalambides, Maria N., Tarleton, Edmund, James Gordon, Williams

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Effect of silica bodies on the mechanical behaviour of oil palm empty fruit bunch fibres by Omar, Farah Nadia, P. Mohammed, Mohd Afandi, Samsu Baharuddin, Azhari

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Non-linear mechanical behaviour and bio-composite modelling of oil palm mesocarp fibres by Hanipah, Suhaiza Hanim, P. Mohammed, Mohd Afandi, Baharuddin, Azhari Samsu

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