Tajul Aris Yang
Tajul Aris Yang
Email yang diverifikasi di usm.my
Dikutip oleh
Dikutip oleh
Potential use of Malaysian rubber (Hevea brasiliensis) seed as food, feed and biofuel
HD Eka, Y Tajul Aris, WA Wan Nadiah
International Food Research Journal 17 (3), 527-534, 2010
Physical and sensory analysis of high fiber bread incorporated with jackfruit rind flour
R Feili, W Zzaman, WNW Abdullah, TA Yang
Food Science and Technology 1 (2), 30-36, 2013
Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch
MN Abdorreza, M Robal, LH Cheng, AY Tajul, AA Karim
LWT-Food Science and Technology 46 (1), 135-141, 2012
Papaya-an innovative raw material for food and pharmaceutical processing industry
V Boshra, AY Tajul
Health and the Environment Journal 4 (1), 68-75, 2013
The management of waste cooking oil: a preliminary survey
H Ka, K Sa, T AYa
Health and Environ J 4, 76-81, 2013
Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product.
U Issara, W Zzaman, TA Yang
International Food Research Journal 21 (1), 2014
Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution
U Uthumporn, WL Woo, AY Tajul, A Fazilah
CyTA-Journal of Food 13 (2), 220-226, 2015
Physicochemical properties and sensory characteristics of sausage formulated with surimi powder
P Santana, N Huda, TA Yang
Journal of food science and technology 52, 1507-1515, 2015
Incorporation of surimi powder in wet yellow noodles and its effectson the physicochemical and sensory properties
CK Chin, N Huda, TA Yang
Waste cooking oil as substrate for biosynthesis of poly (3-hydroxybutyrate) and poly (3-hydroxybutyrate-co-3-hydroxyhexanoate): turning waste into a value-added product
H Kamilah, T Tsuge, TA Yang, K Sudesh
Malaysian Journal of Microbiology, 51-59, 2013
Technology for production of surimi powder and potential of applications.
P Santana, N Huda, TA Yang
International Food Research Journal 19 (4), 2012
Investigation on physicochemical and sensory evaluation of cookies substituted with papaya pulp flour
B Varastegani, W Zzaman, TA Yang
Journal of Food Quality 38 (3), 175-183, 2015
Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)
W ZZaMan, TA Yang
Food science and technology research 19 (2), 181-186, 2013
Moisture, color and texture changes in cocoa beans during superheated steam roasting
W Zzaman, TA Yang
Journal of Food Processing and Preservation 38 (3), 1364-1370, 2014
惠秀娟, 杨涛, 李法云, 胡成, 王彤, 徐成斌, 侯伟, 马放
应用生态学报 22 (1), 181-188, 2011
The Use of Palm Oil-Based Waste Cooking Oil to Enhance the Production of Polyhydroxybutyrate [P(3HB)] by Cupriavidus necator H16 Strain
H Kamilah, A Al-Gheethi, TA Yang, K Sudesh
Arabian Journal for Science and Engineering 43, 3453-3463, 2018
Producing high quality edible oil by using eco-friendly technology: a review
NA Febrianto, TA Yang
Advance Journal of Food Science and Technology 3 (4), 317-326, 2011
Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent
N Affandi, W Zzaman, TA Yang, AM Easa
Beverages 3 (1), 9, 2017
Effect of superheated steam roasting on the phenolic antioxidant properties of cocoa beans
W Zzaman, R Bhat, TA Yang
Journal of food processing and preservation 38 (4), 1932-1938, 2014
Nutritional and antioxidant values of oyster mushroom (P. sajor-caju) cultivated on rubber sawdust
ANM Rashidi, TA Yang
International Journal on Advanced Science, Engineering and Information …, 2016
Sistem tidak dapat melakukan operasi ini. Coba lagi nanti.
Artikel 1–20