| About this Issue |
Development of New Product 'Cocoa Spirulina as Functional Food'
1Asmak Afriliana, 1Achmad Subagio and 2Aminah Abdullah
Year: 2018, Volume: 14, Issue: 5, Page No: 131-137
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Effect of Addition of Resistant Starch on Oxidative Stability of Fried Fish Crackers as Influenced by Storage Temperatures and Packaging Materials
1Atiqah Aqilah Idris, 2Wan Zunairah Wan Ibadullah, 1Nor Afizah Mustapha, 2Nazamid Saari, 1Nur Hanani Zainal Abedin and 1Radhiah Shukri
Year: 2018, Volume: 14, Issue: 5, Page No: 138-147
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Evaluation of Antioxidant Activity of Egg White Hydrolysates and Their Application on Color Stability of Pork Meat Slices
1Yu Wang, 2Jufang Shen and 1Hajime Hatta
Year: 2018, Volume: 14, Issue: 5, Page No: 148-154
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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