Ikuti
Tajul Aris Yang
Tajul Aris Yang
Email yang diverifikasi di usm.my
Judul
Dikutip oleh
Dikutip oleh
Tahun
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
1572010
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
1322013
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
1192012
The management of waste cooking oil: a preliminary survey
H Ka, K Sa, T AYa
Health and Environ J 4, 76-81, 2013
852013
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
812013
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
792015
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
752014
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
612015
Embedding Islamic dietary requirements into HACCP approach
W Zzaman, NA Febrianto, NS Zakariya, WNW Abdullah, TA Yang
Food control 34 (2), 607-612, 2013
582013
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
562015
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
562013
Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties.
CK Chin, N Huda, TA Yang
International Food Research Journal 19 (2), 2012
552012
Technology for production of surimi powder and potential of applications.
P Santana, N Huda, TA Yang
International Food Research Journal 19 (4), 2012
542012
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
472014
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
472013
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
452011
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
432016
辽宁省辽河水生态系统健康评价
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
432011
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
422018
The addition of hydrocolloids (carboxymethylcellulose, alginate and konjac) to improve the physicochemical properties and sensory characteristics of fish sausage formulated …
P Santana, N Huda, TA Yang
Turkish Journal of Fisheries and Aquatic Sciences 13 (4), 2013
422013
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