Search Results - Yusoff, MSA

A study on the crystal structure of palm oil-based whipping cream by Che Man, Y.B., Shamsi, K., Yusoff, M.S.A., S., Jinap

Get full text
Get full text
Get full text

Thermal and viscosity properties of medium- and long-chain triacylglycerol blends by Koh, S.P., Chin Ping, Tan, Arifin, N., Yusoff, M.S.A., Long, K., Lai, Oi Ming

Get full text
Get full text

Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein by Tan, C.P, Che Man, Y. B., S, Jinap, Yusoff, M.S.A

Get full text
Get full text
Get full text

Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods by Tan, C.P., Che Man, Y.B., Selamat, J., Yusoff, M.S.A.

Get full text
Get full text
Get full text

Note: comparison of colour techniques to measure chocolate fat bloom by Kumara, B., Jinap, S., Che Man, Y.B., Yusoff, M.S.A.

Get full text
Get full text

Note: comparison of colour techniques to measure chocolate fat bloom by Kumara, B., Jinap, S., Che Man, Y.B., Yusoff, M.S.A.

Get full text
Get full text

Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture by Liew, M.Y.B., Ghazali, H.M., Yazid, A.M., Lai, O.M., Chow, M.C., Yusoff, M.S.A., Long, K.

Get full text
Get full text
Get full text

Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips by Chu, B.S, Ghazali, H.M, Lai, O.M, Che Man, Y.B, Yusof, S, Yusoff, M.S.A

Get full text
Get full text
Get full text

Modeling and Optimization of Lipozyme RM IM-Catalyzed Esterification of Medium- and Long-Chain Triacyglycerols (MLCT) Using Response Surface Methodology by Arifin, N, Soo-Peng, K, Long, K, Tan, CP, Yusoff, MSA, Lai, OM

Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines by Arifin, N, Peng, KS, Long, K, Ping, TC, Yusoff, MSA, Aini, IN, Ming, LO

The use of enzymatically synthesized medium- and long-chain triacylglycerols (MLCT) oil blends in food application by Koh S.P., Long K., Tan C.P., Yusoff M.S.A., Lai O.M., Arifin N.

Modeling and Optimization of Lipozyme RM IM-Catalyzed Esterification of Medium- and Long-Chain Triacyglycerols (MLCT) Using Response Surface Methodology by Arifin N., Soo-Peng K., Long K., Chin-Ping T., Yusoff M.S.A., Oi-Ming L.

Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines by Arifin N., Peng K.S., Long K., Ping T.C., Yusoff M.S.A., Aini I.N., Ming L.O.