DSC study on the melting properties of palm oil, sunflower oil, and palm kernel olein blends before and after chemical interesterification von Dian, N.L.H.M, Sundram, K, Idris, N.A

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Optimization of process parameters in preparation of tocotrienol-rich red palm oil-based nanoemulsion stabilized by Tween80-Span 80 using response surface methodology von Chong, Wai-Ting, Tan, Chin-Ping, Cheah, Yoke-Kqueen, B Lajis, Ahmad Firdaus, Habi Mat Dian, Noor Lida, Kanagaratnam, Sivaruby, Lai, Oi-Ming

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LOW-TEMPERATURE DIRECTED INTERESTERIFICATION INCREASES TRIUNSATURATED AND TRISATURATED TRIACYLGLYCEROLS OF PALM OIL AND AFFECTS ITS THERMAL, POLYMORPHIC AND MICROSTRUCTURAL PROPERT... von MAT DIAN, NOOR LIDA HABI

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Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends von Dian, Noor Lida Habi Mat, Sundram, Kalyana, Idris, Nor Aini

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OPTIMISATION OF ALKALI EXTRACTION OF PALM KERNEL CAKE PROTEIN von ABD MANAF, FATAH YAH

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PALM OIL AND PALM KERNEL OIL: VERSATILE INGREDIENTS FOR FOOD APPLICATIONS von HABI MAT DIAN, NOOR LIDA

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QUALITY OF COMMERCIAL PALM-BASED COOKING OIL PACKED IN PLASTIC POUCH AND POLYETHYLENE TEREPHTHALATE (PET) BOTTLE von MOHD HASSIM, NORAZURA AILA

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CHARACTERISTICS OF RETAIL REFRIGERATED AND NON-REFRIGERATED MARGARINES/FAT SPREADS SOLD IN MALAYSIA von KANAGARATNAM, SIVARUBY

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ENZYMATIC INTERESTERIFICATION OF PALM FRACTIONS FOR THE PRODUCTION OF COCOA BUTTER ALTERNATIVES von MOHD HASSIM, NORAZURA AILA

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DEVELOPMENT OF PALM-BASED VANASPATI (VEGETABLE GHEE): EFFECTS OF CRYSTALLISATION PROCEDURES ON THE PRODUCT TEXTURE von ABD HAMID, RAFIDAH

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FRYING OIL QUALITY IN FAST FOOD RESTAURANTS IN EAST COAST MALAYSIA: A PRELIMINARY SURVEY von ISMAIL, NUR HAQIM

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PALM-BASED VITAMIN E (tocotrienol-rich fraction) HAS EXCELLENT STABILITY IN CHEWABLE TABLET AFTER ONE-YEAR OF STORAGE AT AMBIENT TEMPERATURE von HABI MAT DIAN, NOOR LIDA

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QUALITY SOFT TABLE MARGARINE WITH MINIMAL POST-CRYSTALLISATION THROUGH HIGH PRESSURE PIN-ROTOR UNIT von MAT SAHRI, MISKANDAR

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OPTIMISATION OF ENZYMATIC DIRECTED INTERESTERIFICATION OF PALM OIL FOR HIGH YIELD OF TRIUNSATURATED TRIACYLGLYCEROL USING RESPONSE SURFACE METHODOLOGY von MAT DIAN, NOOR LIDA HABI

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Physicochemical characteristics of palm-based oil blends for the production of reduced fat spreads von Lida, H.M.D.N

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Interesterified palm products as alternatives to hydrogenation von Nor Aini Idris, Noor Lida Habi Mat Dian

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BLENDED PALM FRACTIONS AS CONFECTIONERY FATS: A PRELIMINARY STUDY von MOHD HASSIM, NORAZURA AILA

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Effects of urea‐treated oil palm frond on nutrient composition and in vitro rumen fermentation using goat rumen fluid von Saminathan, Mookiah, Wan Mohamed, Wan N., Md Noh, ‘Abidah, Ibrahim, Nur A., Fuat, Muhammad A., Kumari Ramiah, Suriya, Jusoh, Shokri, Mat Dian, Noor L. H.

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PROPERTIES OF BREAD MADE WITH PALM-BASED FLUID SHORTENING von ISMAIL, NUR HAQIM

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EFFECTS OF INTERESTERIFIED FATS ON LIPOPROTEIN SUB FRACTIONS AND HEPATIC GENE EXPRESSIONS IN A HAMSTER MODEL von NAGAPAN, GOWRI

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