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Zarinah Zakaria
Zarinah Zakaria
Universiti Sultan Zainal Abidin
Chemistry
Food science
Gelatin
Chromatography
Enzymatic interesterification
6
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2
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0
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Physicochemical Properties of Peking Duck Skin Gelatin Extracted Using Acid Pretreatment (ADS) or Mixed Alkaline-Acid Pretreatment (ALDS)
2021
Ng Yee Teng
Nurul Huda
Amir Husni Mohd Shariff
Abdorreza Mohammadi Nafchi
Zarinah Zakaria
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Quality Characteristics of Biodegradable Film Prepared From Duck Feet Gelatin
2021
Syuzeliana Shaari
Nurul Huda
Mohd Rosni Sulaiman
Abdorreza Mohammadi Nafchi
Zarinah Zakaria
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Antioxidant activity of bioactive peptide derived from Pekin duck feet gelatin hydrolysate
2020
Fatin Arina Mohd Zain
Norshazila Shahidan
Nurul Huda
Zarinah Zakaria
Abdi Wira Septama
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The Effect of Processing Conditions on Production of Resistant Starch Type III (RS3) from Breadfruit Starch
2020
Siti Nuriah Mohd Noor
Zarinah Zakaria
Napisah Hussin
Fauziah Tufail Ahmad
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A Comparative Study on the Sensory Acceptance and Shelf Life of ‘Nasi Dagang Terengganu’ Prepared from Modified Rice Recipes Using Various Combinations of Coconut, Skim and Evaporated Milk
2019
International Journal of Food Science and Nutrition Engineering
Roslan Arshad
Che Abdullah Abu Bakar
Kamarul 'Ain Mustafa
Mohd Adzim Khalili Rohin
Zarinah Zakaria
Mohd Aiman Hamdan
Siti Husna Zakaria
Noor Aida Aini Nawawi
Suziani Muda
Ahmad Zubaidi A. Lafif
Mohd Rozailan Ibrahim
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Enzymatic Synthesis of Structured Lipids through Interesterification of Palm Stearin (POs) IV 14, Cottonseed Oil (CSO) and Palm Olein (POo)
2012
Zarinah Zakaria
Zanaruddin Ramli
Nor Aini Idris
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