Differentiation of pork from beef, chicken, mutton and chevon according to their primary amino acids content for halal authentication von Jorfi, R, Mustafa, S, Man, YBC, Hashim, DBM, Sazili, A Q, Farjam, A S, Nateghi, L, Kashiani, P

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Differential scanning calorimetry: gelatinisation of sago starch in the presence of sucrose and sodium chloride von Ghani, M.B.A, Che Man, Y.B, Ali, A.B, Hashim, D.B.M

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STUDY OF SAGO STARCH (METROXYLON SAGU) GELATINIZATION BY DIFFERENTIAL SCANNING CALORIMETRY von MAN, YAAKOB B. CHE, GHANI, MAARUF B. ABD, HASHIM, DZULKIFLY B. MAT, RAHMAN, RUSSLY ABD

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The effect of low levels of antioxidants on the swelling and solubility of cassava starch von Mat Hashim, D.B. (Univ. of Nottingham, Loughborough (United Kingdom). Dept. of Applied Biochemistry and Food Science), Moorthy, S.N, Mitchell, J.R, Hill, S.E, Linfoot, K.J, Blanshard, J.M.V

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