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Nor Haizum Mat Rashid, . and Rabi'ah Fathullah, . and Wan Mohd Fadli Wan Mokhtar, . and Wan Anwar Fahmi Wan Mohammad, . Effect of salt addition on mass transfer colour and texture characterictics of shallow fried potato trips. pp. 46-55. ISSN 2180-1983
Ishamri Ismail, . and Nurul Shaeida Zulkifli, . and Wan Mohd Fadli Wan Mokhtar, . and Nor Hadhirah Yahya, . and Siti Nur Aishah Ramli, . Effects of sous-vide cooking on the initial yield peak force and elastic modulus of cooked beef semitendinosus. pp. 83-91. ISSN 2180-1983
Izyan Nazihah Mohd Fadil, . and Wan Mohd Fadli Wan Mokhtar, . and Wan Anwar Fahmi Wan Mohamad, . and Ishamri Ismail, . Impact of using alternative sweetener as osmotic agent on mass transfer colour and texture properties during dip dehydration of apple slice. pp. 74-82. ISSN 2180-1983
Fatin Naimah Rosdi, . and Mohd Zuhair Mohd Nor, . and Wan Anwar Fahmi Wan Mohamad, . and Wan Mohd Fadli Wan Mokhtar, . Physical properties of kelulut honey emulsions with different oil types and emulsifier concentrations. pp. 92-100. ISSN 2180-1983
