Search Results - Rozzamri, A

Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying by ZarulAkmam, M., Umi Hartina Mohamad Razali, Nor Qhairul Izzreen Mohd Noor, Nabila, H. Z., Wafin, W., Mat Yusoff, M., Ismail-Fitry, M. R., Rozzamri, A.

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Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers by Ismail, A.H., Wongsakul, S., Ismail-Fitry, M.R, Rozzamri, A., Mat Yusoff, M.

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Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk by Maimanah-Faizah, I, Ismail-Fitry, M.R, Umi Hartina Mohd Razali, Rozzamri, A

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Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi by Maimanah-Faizah I., Ismail-Fitry, M. R., Nor-Khaizura, M. A. R., Nor Qhairul Izzreen Mohd Noor, Rozzamri, A.

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Effects of extraction conditions on characterization of gelatin from water buffalo (Bubalus bubalis) skin by Rabiatul Amirah R., Ellya Hazeera, A.J., Nor Qhairul Izzreen Mohd Noor, Rozzamri, A., Umi Hartina Mohd Razali

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Application Of Green Technology In Gelatin Extraction: A Review by Nor Qhairul Izzreen Mohd Noor, Rina Syafinaz Razali, Nur Khairina Ismail, Rabiatul Amirah Ramli, Umi Hartina Mohamad Razali, Ahmad Riduan Bahauddin, Nazikussabah Zaharudin, Ashari Rozzamri, Jamilah Bakar, Sharifudin Md Shaarani