Effect of water content on the gelatinisation temperature of sago starch von Maaruf, A.G, Che Man, Y.B, Asbi, B.A, Junainah, A.H, Kennedy, J.F

Volltext

Purification and properties of pectinesterase from soursop ( Anona muricata) pulp von Arbaisah, S.M., Asbi, B.A., Junainah, A.H., Jamilah, B.

Volltext

Gelatinisation of sago starch in the presence of sucrose and sodium chloride as assessed by differential scanning calorimetry von Maaurf, A.G, Che Man, Y.B, Asbi, B.A, Junainah, A.H, Kennedy, J.F

Volltext

Characteristics of soursop natural puree and determination of optimum conditions for pasteurization von Umme, A., Asbi, B.A., Salmah, Y., Junainah, A.H., Jamilah, B.

Volltext

Determination of optimum conditions for pectinesterase extraction from soursop fruit ( Anona muricata) using response surface methodology von Arbaisah, S.M, Asbi, B.A, Junainah, A.H, Jamilah, B

Volltext

Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice von Arbaisah, S.M., Asbi, B.A., Junainah, A.H., Jamilah, B., Kennedy, J.F.

Volltext