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Malaysian Agriculture Repository >
Browsing by Subject Xanthan gum
Showing results 1 to 12 of 12
| Title | Type | Issue Date | | Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids International Food Research Journal (Malaysia), 26 (3), p. 883-891 | Journal Contribution | 2019 |
| Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream International Food Research Journal (Malaysia), 21 (5), p. 1825-1836 | Journal Contribution | 2014 |
| Effect of xanthan gum/CMC on bread quality made from Hom Nil rice flour International Food Research Journal (Malaysia), 23 (5), p. 2300-2305 | Journal Contribution | 2016 |
| Effects of repeated frying and hydrocolloids on the oil absorption and acceptability of banana (Musa acuminate) fritters International Food Research Journal (Malaysia), 23 (2), p. 694-699 | Journal Contribution | 2016 |
| Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil International Food Research Journal (Malaysia), 20(5), p. 2173-2181 | Journal Contribution | 2013 |
| Influence of different edible coatings in minimally processed pumpkin (Cucurbita moschata Duch) International Food Research Journal (Malaysia), 21(5), p. 2017-2023 | Journal Contribution | 2014 |
| Optimisation of vitamin E-enriched palm fat, oat and xanthan gum in a gluten-based nugget formulation Journal of Oil Palm Research, 27 (2), p. 168-180 | Journal Contribution | 2015 |
| Physical and functional properties of banana pseudostem flour and its effect on the quality (texture and microstructure) of formulated bread Journal of Agrobiotechnology, 8 (1), p. 1-12 | Journal Contribution | 2017 |
| Physical properties of kelulut honey emulsions with different oil types and emulsifier concentrations Journal of Agrobiotechnology (Malaysia), 12 (1S), p. 92-100 | Journal Contribution | 2021 |
| Physicochemical properties and survivability of probiotics in bio-doogh containing wild thyme essence and xanthan gum International Food Research Journal (Malaysia), 24 (4), p. 1805-1810 | Journal Contribution | 2017 |
| Rheological properties of native and modified corn starches in the presence of hydrocolloids International Food Research Journal (Malaysia), 24 (5), p. 2082-2089 | Journal Contribution | 2017 |
| Role of hydrocolloids in improving the physical and textural characteristics of fennel bread International Food Research Journal (Malaysia), 20(5), p. 2253-2259 | Journal Contribution | 2013 |
Showing results 1 to 12 of 12
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