Items where Author is "Che Man, Yaakob B."

Che Man, Yaakob B. and Abd. Ghani, Maaruf B. and Mat Hashim, Dzulkifly B. and Abd. Rahman, Russly (2001) Study of sago starch (Metroxylon sagu) gelatinization by differential scanning calorimetry. Journal of Food Processing and Preservation, 25 (2). pp. 101-121. ISSN 0145-8892; eISSN: 0145-8892

Jaswir, Irwandi and Che Man, Yaakob B. and Kitts, David D. (2000) Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein. Food Research International, 33 (2). pp. 75-81. ISSN 0963-9969; eISSN: 0963-9969

Mwasaru, Mwanjala A. and Muhammad, Kharidah and Bakar, Jamilah and Che Man, Yaakob B. (2000) Influence of altered solvent environment on the functionality of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. Food Chemistry, 71 (2). pp. 157-165. ISSN 0308-8146; eISSN: 0308-8146

Jaswir, Irwandi and Che Man, Yaakob B. and Kitts, David D. (2000) Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying. Journal of the American Oil Chemists' Society, 77 (5). pp. 527-533. ISSN 0003-021X; eISSN: 0003-021X

Abd Ghani, Maaruf B. and Che Man, Yaakob B. and Mat Hashim, Dzulkifly and Abd Rahman, Russly (1999) A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu). Journal of Food Processing and Preservation, 23 (6). pp. 443-462. ISSN 0145-8892

Jamilah, B. and Che Man, Yaakob B. and Ching, Thean Ling (1998) Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers. Journal of Food Lipids, 5 (2). pp. 149-157. ISSN 1065-7258; eISSN: 1065-7258