Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

by Z., Nur Azura, S., Radhiah, W.I., Wan Zunairah, Z. A., Nurul Shazini, M. R., Ismail-Fitry
Published 2020

Assessment of microbiological safety and physicochemical changes of grey oyster mushroom (Pleurotus sajor-caju) during storage at 4 °C and 25 °C

by Suhaili M., Nor-Khaizura M.A.R., Nur Hanani Z.A., M.R. Ismail-Fitry, N.I.P. Samsudin, N.N. Jambari
Published 2021

Effect of ultrasound and ethanolic extract of oil palm fronds on the quality characteristics of marinated goat meat

by P., Kumar, Mohd Sobri, R. A., Mohammad Fuad, N. H., Adewale, M.A., Rahman, M.M., M. R., Ismail Fitry, Sazili, A.Q.
Published 2023