Items where Author is "Mat Yusoff, M."

Mohamad Shah, N. K. and Sanny, M. and Ab Karim, N. A. and Kuppan, K. and Yahaya, N. A. and Mat Yusoff, M. (2023) Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage. Grasas Y Aceites, 74 (3). pp. 1-13. ISSN 0017-3495; ESSN: 1988-4214

Mohamad Shah, Nur Khalishah and Sanny, M. and Ab Karim, N. A. and Kuppan, K. and Mat Yusoff, M. (2022) Enhanced natural antioxidant compounds in red palm olein-based shortening developed for sandwich cookie cream. Food Research, 6 (2). 172 - 181. ISSN 0095-974X; ESSN: 2550-2166

Samsuri, N. S. and Abd Hadi, H. M. and Ismail Fitry, M. R. and Ab Karim, N. A. and Mat Yusoff, M. (2022) Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser. International Food Research Journal, 29 (4). 764 - 775. ISSN 2231-7546

Ismail, A.H. and Wongsakul, S. and Ismail-Fitry, M.R and Rozzamri, A. and Mat Yusoff, M. (2020) Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers. Food Research, 4 (6). 2073 - 2081. ISSN 2550-2166