Items where Author is "Chai, K. F."
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Number of items: 2.
Article
Chai, K. F. and Adzahan, N. M. and Karim, R. and Rukayadi, Y. and Ghazali, H. M.
(2020)
Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit.
International Food Research Journal, 27 (3).
397 - 406.
ISSN 2231-7546
Conference or Workshop Item
Chai, K. F. and Karim, Roselina and Mohd Adzahan, Noranizan and Rukayadi, Yaya and Mohd Ghazali, Hasanah
(2017)
Physicochemical properties of two varieties of rambutan (Nephelium lappaceum L.) fruit.
In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 165-168).