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Miskandar Mat Sahri

Malaysian Palm Oil Board

17

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131

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COMPARATIVE STUDY ON PHYSICAL PROPERTIES OF COOKIES AND DOUGH MADE WITH PALM-BASED SHORTENING AND LARD

2020
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COMPARATIVE STUDY ON PHYSICAL CHARACTERISTICS OF PALM-BASED SHORTENING AND LARD

2020
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Enhancement of β-Mannanase Production by Bacillus subtilis ATCC11774 through Optimization of Medium Composition.

2020 Molecules
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Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends

2019 Lwt - Food Science and Technology
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Composition and thermal analysis of ternary mixtures of avocado fat: palm stearin: cocoa butter (Avo:PS:CB)

2017 International Journal of Food Properties
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Effect of chemically reduced palladium supported catalyst on sunflower oil hydrogenation conversion and selectivity

2017 Arabian Journal of Chemistry
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Optimization of Pd-B/γ-Al2O3 catalyst preparation for palm oil hydrogenation by response surface methodology (RSM)

2014 Brazilian Journal of Chemical Engineering
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Investigating the effect of deforming temperature on the oil-binding capacity of palm oil based shortening

2013 Journal of Food Engineering
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Effect of Annealing Temperature on Pd–B/ γ -Al 2 O 3 Activity and Selectivity for Palm Oil Hydrogenation

2013 Advanced Science Letters
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A COMPARATIVE STUDY OF THE EFFECTS OF PROCESSING CONDITIONS AND FORMULATIONS ON THE PHYSICAL AND SENSORY PROPERTIES OF FROZEN NASI LEMAK MADE OF PALM-BASED SANTAN AND

2013
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