Zobrazeno 1 - 3
of 3
pro vyhledávání: '"B W, Noorakmar"'
Autor:
M.H.A. Jahurul, H.M.S. Amir, A.K. Mohd Omar, L.L. Ping, I.S.M. Zaidul, A.H. Mansoor, Selamat Jinap, M. Hasmadi, Jau Shya Lee, M.S. Sharifudin, B. W. Noorakmar
Publikováno v:
LWT. 107:64-71
The aim of this study was to investigate the thermal properties of bambangan kernel fat (BKF) and palm stearin (PS) blends and their possibility as cocoa butter alternatives. The triglycerides, thermal behaviors, and crystal morphology of the BKF and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b2ba0e532d7f7136730273fddad7904
https://doi.org/10.1016/j.lwt.2019.02.053
https://doi.org/10.1016/j.lwt.2019.02.053
Autor:
Tajul A. Yang, Azhar Mat Easa, M.S. Sharifudin, Wahidu Zzaman, N. F. M. Idrus, M.H.A. Jahurul, B. W. Noorakmar
Publikováno v:
Food Science and Biotechnology. 26:911-920
Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2a931c6ea5f8da2a4a173cebd9391d5
https://doi.org/10.1007/s10068-017-0132-0
https://doi.org/10.1007/s10068-017-0132-0
Autor:
N F M, Idrus, W, Zzaman, T A, Yang, A M, Easa, M S, Sharifudin, B W, Noorakmar, M H A, Jahurul
Publikováno v:
Food science and biotechnology. 26(4)
Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8cffa2c9ccb6a1921eed3b5ae2e779e1
https://pubmed.ncbi.nlm.nih.gov/30263619
https://pubmed.ncbi.nlm.nih.gov/30263619