Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Z. A. Nur Hanani"'
Autor:
Wan Zunairah Wan Ibadullah, Aw Ying Hong, Mahmud Ab Rashid Nor-Khaizura, Nor Afizah Mustapha, Z. A. Nur Hanani, Mohammad Rashedi Ismail-Fitry, Anis Shobirin Meor Husin
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 3 (2020)
Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties
Externí odkaz:
https://doaj.org/article/90df856d93cd4f48aa4546bae8ad8b7c
Autor:
F. Han Lyn, Z. A. Nur Hanani
Publikováno v:
Journal of Nanoparticle Research. 24
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c45329f8caf9f4d735dece7dcce95b23
https://doi.org/10.1007/s11051-022-05558-5
https://doi.org/10.1007/s11051-022-05558-5
Publikováno v:
Heliyon. 8:e11019
Active packaging films based on gelatin with silver-kaolinite (Ag-Kln) were developed and their effects on the quality and microbial growth of beef meat stored in different packaging systems (cling film, vacuum and modified atmosphere packaging) at 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca1eb3d49f76622a4e65a2915328772a
https://doi.org/10.1016/j.heliyon.2022.e11019
https://doi.org/10.1016/j.heliyon.2022.e11019