Makna kod E dalam makanan

by Abdul Manaf, Yanty Noorzianna
Published 2017

Formulation of fat substitute using plant-based fats simulating the properties of lard

by Abdul Manaf, Yanty Noorzianna
Published 2015

Characterisation of oils and fats from seeds of several Malaysian fruits and their enzymatic interesterification

by Abdul Manaf, Yanty Noorzianna
Published 2009

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

by Marikkar, Jalaldeen Mohammed Nazrim, Abdul Manaf, Yanty Noorzianna
Published 2014

Comparing the thermo-physical characteristics of lard and selected plant fats

by Abdul Manaf, Yanty Noorzianna, Marikkar, Mohammed Nazrim, Miskandar, Mat Sahri
Published 2012

Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter

by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mustafa, Shuhaimi
Published 2013

Effect of fractional crystallization on composition and thermal characteristics of avocado (Persea americana) butter

by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Che Man, Yaakob
Published 2013

Determination of types of fat ingredient in some commercial biscuit formulations

by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mohammed, Abdulkarim Sabo
Published 2014

Comparing the thermo-physical characteristics of lard and selected plant fats

by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar
Published 2012

Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB)

by Abdul Manaf, Yanty Noorzianna, Marikkar, Nazrim, Mustafa, Suhaimi, Mat Sahri, Miskandar
Published 2017

Composition and thermal analysis of binary mixture of Mee fat and palm stearin

by Abdul Manaf Yanty, Noorzianna, Marikkar, Mohammed Nazrim, Musthafa, Shuhaimi, Mat Saari , Miskandar
Published 2014

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

by Abdul Manaf, Yanty Noorzianna, Marikkar, Mohammed Nazrim, Mustafa, Shuhaimi, Mat Sahri, Miskandar
Published 2017

Chemical characteristics, physical and functional properties of some β-bonded polysaccharides: a review

by Mohd Nor, Nur ’Ain Najwa, Marikkar, Nazrim, Manaf, Yanty Noorzianna, Mustafa, Shuhaimi
Published 2021

Composition and thermal analysis of lard stearin and lard olein

by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Che Man, Yaakob, Long, Kamariah
Published 2011

Physico-chemical characterisation of the fat from red-skin rambutan (Nephellium lappaceum L.) seed

by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Long, Kamariah, Mohd Ghazali, Hasanah
Published 2013

Composition and thermal analysis of binary mixtures of mee fat and palm stearin

by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mustafa, Shuhaimi, Mat Sahri, Miskandar
Published 2014

Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points

by Nusantoro, Bangun Prajanto, Xanthina, Magda, Kadivar, Sheida, Abdul Manaf, Yanty Noorzianna, Dewettinck, Koen
Published 2016

Characterisation of musk lime (Citrus microcarpa) seed oil

by Abdul Manaf, Yanty Noorzianna, Osman, Azizah, Lai, Oi Ming, Long, Kamariah, Mohd Ghazali, Hasanah
Published 2008

Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/ Sekaki variety

by Abdul Manaf Yanty, Noorzianna, Marikkar, Mohammed Nazrim, Nusantoro , Bangun Prajanto, Long , Kamariah, Mohd Ghazali , Hasanah
Published 2014

Basic requirements of laboratory operation for halal analysis

by Yuswan, Mohd Hafis, Abdullah Sani, Muhamad Shirwan, Abdul Manaf, Yanty Noorzianna, Mohd Desa, Mohd Nasir
Published 2020