Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk

by Maimanah-Faizah, I, Ismail-Fitry, M.R, Umi Hartina Mohd Razali, Rozzamri, A
Published 2020

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

Effects of extraction conditions on characterization of gelatin from water buffalo (Bubalus bubalis) skin

by Rabiatul Amirah R., Ellya Hazeera, A.J., Nor Qhairul Izzreen Mohd Noor, Rozzamri, A., Umi Hartina Mohd Razali
Published 2020

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