R&D dalam IKS makanan halal: analisis status dan masalah / Nor Aini ldris

by Idris, Nor Aini
Published 2008

The Impact of Information and Communication Technology Utilisation on Firm Performance: A Case Study of Women Entrepreneurs

by Ismail, Rahmah, Idris, Nor Aini
Published 2006

Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil

by Augustin , M. A., Heng, L. K., Idris, Nor Aini
Published 1988

Changes of headspace volatile constituents of palm olein and selected oils after frying French fries

by Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Idris, Nor Aini
Published 2007

Solid phase microextraction analysis of volatile constituents of heated palm olein and selected oils

by Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Idris, Nor Aini
Published 2009

Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies.

by Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
Published 2008

Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

by Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali
Published 2008

Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.

by Moazami, Farahany Elham, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
Published 2008

Detection and quantification of palm mid-fraction in a chocolate model system

by Farahany, Elham Moazami, Selamat, Jinap, Che Man, Yaakob, Idris, Nor Aini
Published 2008

Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides.

by Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Published 2009

Physico-chemical properties and quality of palm-based vegetable ghee.

by Idris, Nor Aini, Hassan, Hanirah, Che Ha, Maimon, S., Zawiah, Che Man, Yaakob
Published 2010

Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.

by Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Published 2007

Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

by Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Published 2005

Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy

by Che Man, Yaakob, Mat Sahri, Miskandar, Abdul Rahman, Russly, Idris, Nor Aini, Yusoff, Mohd Suria Affandi
Published 2010

Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products

by Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Idris, Nor Aini, Yusof, Mohd. Suria Affandi, Lai, Oi Ming
Published 2011

Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

by Koh, Soo Peng, Arifin, Norlelawati, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Long, Kamariah, Idris, Nor Aini, Lai, Oi Ming
Published 2008

Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines

by Arifin, Norlelawati, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lai, Oi Ming
Published 2010

Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening.

by Ariffin, Norlelawati, Cheong, Ling Zhi, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lo, Seong Koon, Lai, Oi Ming
Published 2011