Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride.

by Tan, Phui Yee, Tan, Chin Ping, Abas, Faridah, Ho, Chun Wai, Wan Mustapha, Wan Aida
Published 2013

Effect of blender and blending time on color and aroma characteristics of juice and its freeze-dried powder of Pandanus amaryllifolius Roxb. leaves (pandan)

by Sowndhararajan, Kandhasamy, Chin, Nyuk Ling, Yusof, Yus Aniza, Lai, Lee Ling, Wan Mustapha, Wan Aida
Published 2016