Search Results - Abd. Rashid, Norizzah

  • Showing 1 - 8 results of 8
Refine Results
  1. 1
    Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends

    Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends by Fauzi, Siti Hazirah Mohamad, Rashid, Norizzah Abd, Omar, Zaliha

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Fractal dimension in palm oil crystal networks during storage by image analysis and rheological measurements

    Fractal dimension in palm oil crystal networks during storage by image analysis and rheological measurements by Omar, Zaliha, Rashid, Norizzah Abd, Fauzi, Siti Hazirah Mohamad, Shahrim, Zaizuhana, Marangoni, Alejandro G.

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends

    Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends by Norizzah, Abd Rashid, Nur Azimah, Kamarulzaman, Zaliha, Omar

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato

    Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato by Ruzaina, Ishak, Zhong, Fang, Abd. Rashid, Norizzah, Jia, Wu, Li, Yue, Zahrah Mohamed Som, Halimahton, Chong Seng, Cheow, Md. Sikin, Adi, Ab. Wahab, Noorakmar, Zahid Abidin, Mohd

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Crystallisation kinetics of palm stearin, palm kernel olein and their blends

    Crystallisation kinetics of palm stearin, palm kernel olein and their blends by Abd. Rashid, Norizzah, Chiew Let, Chong, Chong Seng, Cheow, Omar, Zaliha

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato: Effect of Different Degree of Deacetylation

    Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato: Ef... by Ruzaina, Ishak, Zhong, Fang, Abd. Rashid, Norizzah, Jia, Wu, Li, Yue, Zahrah Mohamed Som, Halimahton, Chong Seng, Cheow, Md. Sikin, Adi, Ab. Wahab, Noorakmar, Zahid Abidin, Mohd

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  7. 7
    Crystallisation and rheological properties of hydrogenated palm oil and palm oil blends in relation to crystal networking

    Crystallisation and rheological properties of hydrogenated palm oil and palm oil blends in relation to crystal networking by Omar, Zaliha, Let, Chong Chiew, Seng, Cheow Chong, Rashid, Norizzah Abd

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  8. 8
    Crystallisation and rheological properties of hydrogenated palm oil and palm oil blends in relation to crystal networking: Lipid structure and fat crystallisation

    Crystallisation and rheological properties of hydrogenated palm oil and palm oil blends in relation to crystal networking: Lipid structure and fat crystallisation by OMAR, Zaliha, CHONG CHIEW LET, CHEOW CHONG SENG, RASHID, Norizzah Abd

    Get full text
    Article
    Save to List
    Saved in:

Search Tools: