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  1. 1
    Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
    by Abdelbagi Ali, Abdelrahim
    Published 2001
    Subjects: “...Food - Biotechnology....”
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  2. 2
    Production And Characterisation Of Low Sodium Hydrolysates From Defatted Soy Flour [Glycine Max (L.) Merr.] And Roselle Seed Flour (Hibiscus Sabdariffa L.)
    by Wong , Kam Huei
    Published 2003
    Subjects: “...Food - Biotechnology....”
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  3. 3
    Enhancing recombinant T1 lipase production in Pichia guilliermondii
    by Ladidi, Abu Mary
    Published 2017
    Subjects: “...Food - Biotechnology...”
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  4. 4
    Optimization of media for improved production of recombinant T1 lipase using local substrates
    by Mohd Nooh, Hisham
    Published 2017
    Subjects: “...Food - Biotechnology...”
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  5. 5
    Biological activities of pineapple (Ananas comosus L. Merr. var. Josaphine) vinegar in vitro and in vivo
    by Mohamad, Nurul Elyani
    Published 2016
    Subjects: “...Food - Biotechnology...”
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  6. 6
    Consumer perception toward genetically modified food in the Klang Valley, Malaysia
    by Bashir, Ibrahim Muse
    Published 2013
    Subjects: “...Food - Biotechnology - Malaysia ...”
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  7. 7
    Modification And Improvement Of ‘Khao Kriap Waue' (A Traditional Thai Glutinous Rice-Based Snack Food)
    by Jomduang, SomChai
    Published 1994
    Subjects: “...Food - Biotechnology....”
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  8. 8
    Preparation and Characterizationof Palm-Based Functional Lipid Nanodispersions
    by Cheong, Jean Ne
    Published 2008
    Subjects: “...Food - Biotechnology - Case studies...”
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  9. 9
    Effect of Ageing on Physico-Chemical Properties Of Non-Dairy Ice Cream Mix
    by Awg Isa, Wan Rosnani
    Published 2004
    Subjects: “...Food - Biotechnology....”
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  10. 10
    Quality improvement of Arabic bread fortifies with omega-3 pufa and Jackfruit using superheated-steam techniques
    Subjects: “...Food -- Biotechnology...”
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  11. 11
    Cloning, expression and characterization of antifungal protein gene (Endo-β-1,3-1,4-glucanase) from Bacillus sp. strain 289 against sheath blight disease pathogen, Rhizoctonia solani
    by Bunawan, Siti Noraini
    Published 2015
    Subjects: “...Food - Biotechnology...”
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  12. 12
    Development of electrolyzed water sanitation program for SME frozen meat patty industry
    by Khalid, Nurul Izzah
    Published 2021
    Subjects: “...Food - Biotechnology...”
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  13. 13
    Purification and characterization of bacteriocins from lactic acid bacteria /
    by Baranzan, Wayah Samson
    Published 2019
    Subjects: “...Food Biotechnology....”
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  14. 14
    Effect of Processing Parameters on the Physical Characteristics of Palm Oil-Based Table Margarine
    by Mat Sahri, Miskandar
    Published 2002
    Subjects: “...Food - Biotechnology...”
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  15. 15
    Carbon based nanohybrid aptasensors for detection of Salmonella /
    by Ignatius Julian Dinshaw
    Published 2019
    Subjects: “...Food Biotechnology....”
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  16. 16
    The production of antioxidants via solid substrate fermentation using Lentinus Squarrosulus (Mont.) /
    by Siti Marjiana Ismail
    Published 2011
    Subjects: “...Food Biotechnology....”
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  17. 17
    Development and evaluation of multiplex PCR assay for the determination of cat, rabbit, rat and squirrel elements in food products /
    by Ahmad, Mohammad Nasir Uddin
    Published 2018
    Subjects: “...Food Biotechnology....”
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  18. 18
    Design and implementation of phlorotannin extraction processing technique from seaweed /
    by Chia, Shir Reen
    Published 2019
    Subjects: “...Food Biotechnology....”
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  19. 19
    The effects of Hylocereus polyrhizus and Hylocereus undatus on physiocochemical, proteolysis, exopolysaccharides production, and therapeutic properties of yogurt /
    by Khairul Hazmi Zainoldin
    Published 2012
    Subjects: “...Food Biotechnology....”
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  20. 20
    Penghasilan produk makanan berasaskan kaedah penghadaman bioproses dari perspektif halalan tayyiban /
    by Hamizah Hussin
    Published 2020
    Subjects: “...Food Biotechnology....”
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