Výsledky vyhledávání - "M. H. Dzulkifly"

Enzymatic production of linear long-chain dextrin from sago (Metroxylon sagu) starch

Autor: Hasanah Mohd Ghazali, M. H. Dzulkifly, Chen Wai Wong, Nazamid Saari, Sharifah Kharidah Syed Muhammad

Publikováno v: Food Chemistry. 100:774-780

Pullulanase (EC.3.2.1.41) was used to generate more linear-chain dextrin from sago starch (24.9% amylose) such that the resulting product could act as a high amylose starch. A starch suspension of 5.0% (w/v) sago starch was heated at 100 °C for 45 m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::97b706a9a9239d24dae3f2262e480f8e
https://doi.org/10.1016/j.foodchem.2005.10.040

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Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

Autor: Z. Y. Kyaw, S. Y. Yu, C. S. Cheow, M. H. Dzulkifly, N. K. Howell

Publikováno v: International Journal of Food Science and Technology. 36:741-747

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0bf1e6f7e10807b005fecf8dc14c25ff
https://doi.org/10.1046/j.1365-2621.2001.00481.x

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Effect of steaming time on the linear expansion of fish crackers (?keropok?)

Autor: Cheow Cs, M H Dzulkifly, Z Y Kyaw, S. Y. Yu

Publikováno v: Journal of the Science of Food and Agriculture. 79:1340-1344

The effect of steaming time on ‘keropok’ was studied. The morphology of the starch granules in keropok gel at different steaming times was examined using scanning electron microscopy (SEM). There was an optimum time for the steaming of keropok wh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::53d2dcaf1f7b21a35e0066473a89e548
https://doi.org/10.1002/(sici)1097-0010(199908)79:11<1340::aid-jsfa352>3.0.co

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Flow properties of ice cream mix prepared from palm oil: Anhydrous milk fat blends

Autor: M. H. Dzulkifly, I. Nor Aini, A. I. Wan Rosnani, A. M. M. Yazid

Publikováno v: Scopus-Elsevier

Ice cream mixes containing 33.4% total solids including 10% fat, 11.1% milk solid-non fat (MSNF), 12% sugar, 0.35% commercial blend of emulsifier/ stabiliser and water were produced. The blending of PO with AMF were conducted at three different ratio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a76d17ab5f88e49fb50c4f6c65dc21d
http://www.scopus.com/inward/record.url?eid=2-s2.0-34247236168&partnerID=MN8TOARS

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