Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets von Saifullah, M., Yusof, Y.A., Chin, N.L., Aziz, M.G.

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Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices von Kek, S.P., Chin, N.L., Yusof, Y.A.

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Simplex-centroid mixture formulation for optimised composting of kitchen waste von Abdullah, N., Chin, N.L.

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Applications and effects of monoglycerides on frozen dessert stability von Lee, L.Y., Chin, N.L., Christensen, E.S., Lim, C.H., Yusof, Y.A., Talib, R.A.

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Optimization of total monomeric anthocyanin (TMA) and total phenolic content (TPC) extractions from mangosteen (Garcinia mangostana Linn.) hull using ultrasonic treatments von Cheok, C.Y., Chin, N.L., Yusof, Y.A., Talib, R.A., Law, C.L.

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Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production von Mohd Rozalli, N.H., Chin, N.L., Yusof, Y.A.

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Identification of distinctive properties of common Malaysian honeys von Yap, S.K., Chin, N.L.

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Dissolution profiling and its comparison of natural fruit powder effervescent tablets von Saifullah, M., Yusof, Y.A., Chin, N.L., Aziz, M.G., Mohammed, M.A.P., Aziz, N.A.

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Modelling of rheological behaviour of pummelo juice concentrates using master-curve von Chin, N.L., Chan, S.M., Yusof, Y.A., Chuah, T.G., Talib, R.A.

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Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures von Norazatul Hanim, M.R., Chin, N.L., Yusof, Y.A.

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Bread crust thickness measurement using digital imaging and L a b colour system von Mohd Jusoh, Y.M., Chin, N.L., Yusof, Y.A., Abdul Rahman, R.

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Power ultrasound aided batter mixing for sponge cake batter von Tan, M.C., Chin, N.L., Yusof, Y.A.

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Effect of Processing on Instrumental Textural Properties of Traditional Dodol Using Back Extrusion von Nasaruddin, F, Chin, N.L, Yusof, Y.A

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Rheological characterisation of gluten from extensibility measurement von Abang Zaidel, D.N., Chin, N.L., Abdul Rahman, R., Karim, R.

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Anthocyanin Recovery from Mangosteen (Garcinia mangostana L.) Hull using Lime Juice Acidified Aqueous Methanol Solvent Extraction von CHEOK, C.Y., CHIN, N.L., YUSOF, Y.A., TALIB, R.A., LAW, C.L.

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Impact of Humidified Baking on Crust and Crumb Properties of Open Bread during Storage von JUSOH, Y.M. MOHD, CHIN, N.L., YUSOF, Y.A., RAHMAN, R.A.

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Changes of Physical Properties during Microwave Processing of Sagon von Ghani, N.A, Yusof, Y.A, Talib, R.A, Chin, N.L, Aziz, M.G

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Application of sago starch as a gelling agent in jam von Javanmard, M., Chin, N.L., Yusof, Y.A., Endan, J.

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Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects von Teng, L.Y., Chin, N.L., Yusof, Y.A.

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Characterisation of bread doughs with different densities, salt contents and water levels using microwave power transmission measurements von Chin, N.L., Campbell, G.M., Thompson, F.

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