Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil-Based Margarine Fats von Saadi, S., Ariffin, A.A., Ghazali, H.M., Miskandar, M.S., Abdulkarim, S.M., Boo, H.C.

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Compatibility of selected plant-based shortening as lard substitute : microstructure, polymorphic forms and textural properties von Yanty, NAM, Marikkar, JMN, Miskandar, MS, Van Bockstaele, Filip, Dewettinck, Koen, Nusantoro, Bangun

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Quality of margarine: fats selection and processing parameters von Miskandar, Mat Sahri, Man, Yaakob Che, Yusoff, Mohd Suria Affandi, Rahman, Russly Abd

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Effect of scraped‐surface tube cooler temperatures on the physical properties of palm oil margarine von Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

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Effect of emulsion temperature on physical properties of palm oil‐based margarine von Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

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EFFECTS OF EMULSIFIERS ON CRYSTALLIZATION PROPERTIES OF LOW-MELTING BLENDS OF PALM OIL AND OLEIN von MISKANDAR, M.S., CHE MAN, Y.B., ABDUL RAHMAN, R., NOR AINI, I., YUSOFF, M.S.A.

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Palm oil crystallization: effects of cooling time and oil content von Miskandar, M.S, Che Man, Y.B, Abdul Rahman, R, Nor Aini, I, Yusoff, M.S.A

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Effect of flow rates on the storage properties of palm oil-based margarine von Miskandar, M.S, Che Man, Y.B, Yusoff, M.S.A, Rahman, R.A

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