Search Results - Wan Aida, W.M.

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  1. 1
    Changes in volatile compounds of palm sap ( Arenga pinnata) during the heating process for production of palm sugar

    Changes in volatile compounds of palm sap ( Arenga pinnata) during the heating process for production of palm sugar by Ho, C.W., Aida, W.M. Wan, Maskat, M.Y., Osman, H.

    Published in Food chemistry
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  2. 2
    Antioxidant capacity and consumer acceptability of herbal egg tofu

    Antioxidant capacity and consumer acceptability of herbal egg tofu by Maizura, M., Aminah, A., Wan Aida, W.M.

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  3. 3
    Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compound in palm sugar ( Arenga pinnata)

    Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compound in palm sugar ( Arenga pinnata) by Ho, C.W., Wan Aida, W.M., Maskat, M.Y., Osman, H.

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  4. 4
    Effect of thermal processing of palm sap on the physico-chemical composition of traditional palm sugar

    Effect of thermal processing of palm sap on the physico-chemical composition of traditional palm sugar by Ho, C W, Aida, W M Wan, Maskat, M Y, Osman, H

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