Determining α-tocopherol in refined bleached and deodorized palm olein by Fourier transform infrared spectroscopy von Che Man, Y.B., Ammawath, W., Mirghani, M.E.S.

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Fourier transform infrared spectroscopic method for determining butylated hydroxytoluene in palm olein and palm oil von Ammawath, W, Che Man, Y.B, Abdul Rahman, R.B, Baharin, B.S

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new method for determination of tert-butylhydroquinone (TBHQ) in RBD palm olein with FTIR spectroscopy von Ammawath, W, Che Man, Y.B, Baharin, B.S, Rahman, R.B.A

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Analysis of butylated hydroxyanisole (BHA) in RBD palm oil and RBD palm olein using partial least squares based on FTIR spectroscopy von Ammawath, W, Che Man, Y.B, Baharin, B.S, Abdul Rahman, R.B

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MULTIVARIATE DETERMINATION OF PROPYL GALLATE IN RBD PALM OLEIN USING PARTIAL LEAST SQUARES AND PRINCIPAL COMPONENT REGRESSION BASED ON FTIR SPECTROSCOPY von AMMAWATH, W., CHE MAN, Y.B., BAHARIN, B.S., ABDUL RAHMAN, R.B.

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Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep-fat frying von Ma, Yaakob B.Che, Ammawath, Wanna, Rahman,Russly, A, Yusof, Salmah

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Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep-fat-fried banana chips von Ammawath, Wanna, Che Man, Yaakob B, Yusof, Salmah, Rahman, Russly A

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Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips von Ammawath, Wanna, Che Man, Yaakob B, Yusof, Salmah, Rahman, Russly A

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