Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers

by Ismail, A.H., Wongsakul, S., Ismail-Fitry, M.R, Rozzamri, A., Mat Yusoff, M.
Published 2020

Enhanced natural antioxidant compounds in red palm olein-based shortening developed for sandwich cookie cream

by Mohamad Shah, Nur Khalishah, Sanny, M., Ab Karim, N. A., Kuppan, K., Mat Yusoff, M.
Published 2022

Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser

by Samsuri, N. S., Abd Hadi, H. M., Ismail Fitry, M. R., Ab Karim, N. A., Mat Yusoff, M.
Published 2022

Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage

by Mohamad Shah, N. K., Sanny, M., Ab Karim, N. A., Kuppan, K., Yahaya, N. A., Mat Yusoff, M.
Published 2023

Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying

by ZarulAkmam, M., Umi Hartina Mohamad Razali, Nor Qhairul Izzreen Mohd Noor, Nabila, H. Z., Wafin, W., Mat Yusoff, M., Ismail-Fitry, M. R., Rozzamri, A.
Published 2021