Search Results - Yanti, N.

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  1. 1
    Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review

    Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review by Marikkar, Mohammed Nazrim, Yanty, N.A.M.

    Published 2014
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  2. 2
    Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter

    Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter by Yanty, N. A. M., Marikkar, Mohammed Nazrim, Che Man, Y. B.

    Published 2013
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  3. 3
    Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter

    Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter by Yanty, N.A.M., Marikkar, Mohammed Nazrim, Shuhaimi, M.

    Published 2013
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  4. 4
    Effect of varietal differences on composition and thermal behavior of avocado oil

    Effect of varietal differences on composition and thermal behavior of avocado oil by Yanty, N. A. M., Marikkar, Mohammed Nazrim, Long, K.

    Published 2011
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  5. 5
    Composition and thermal analysis of lard stearin and lard olein

    Composition and thermal analysis of lard stearin and lard olein by Yanty, N.A.M., Marikkar, Mohammed Nazrim, Che Man, Y.B., Long , Kamariah

    Published 2011
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  6. 6
    Effect of varietal differences on composition and thermal characteristics of avocado oil.

    Effect of varietal differences on composition and thermal characteristics of avocado oil. by Marikkar, Mohammed Nazrim, Yanty , N.A.M., Long, K.

    Published 2011
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  7. 7
    Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: A review

    Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: A review by Marikkar, Mohammed Nazrim, Yanti, N., Paciulli, Maria, Chiavaro, Emma

    Published 2017
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  8. 8
    Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties

    Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties by Yanty, N. A M, Marikkar, Nazrim, Miskandar, Mat Sahri, Bockstaele, F. Van, Dewettinck, Koen, Nusantoro, Bangun Prajanto

    Published 2017
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