Beetroot (Beta vulgaris) compound: the stability of natural colorant and its antioxidant activity

by Ahmad Fadzlillah, Nurrulhidayah, Muhammad, Nurul Widad Fitri, Othman, Rashidi, Rohman, Abdul, Tukiran, Nur Azira, Hamid, Anis Hamizah
Published 2018

Effect of type of reducing sugar on maillard reaction of gelatine from different sources

by Ahmad Fadzlillah, Nurrulhidayah, Hamid, Anis Hamizah, Othman, Rashidi, Rohman, Abdul, Abdullah Sani, Muhammad Shirwan, Muhammad, Nurul Widad Fitri
Published 2018

Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

by Hamid, Anis Hamizah, Elgharbawy, Amal A.M., Rohman, Abdul, Othman, Rashidi, A. Monsur, Hammed Ademola, Ahmad Fadzlillah, Nurrulhidayah
Published 2019

Pectin from dragon fruit (Hylocereus polyrhizus) as potential halal gelling agent

by Ahmad Fadzillah, Nurrulhidayah, Muhammad, Nurul Widad Fitri, Hamid, Anis Hamizah, Othman, Rashidi, Tukiran, Nur Azira, Abdullah Sani, Muhamad Shirwan
Published 2018