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Babak Sobhi
Babak Sobhi
Universiti Putra Malaysia
Food science
Shrimp
southeast asian
Chemistry
Engineering
8
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44
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Development of instrumental methods for textural evaluationof chili paste
2013
Babak Sobhi
Noranizan Mohd Adzahan
Rosnah Shamsuddin
Muhammad Shahrim Abdul Karim
Russly Abdul Rahman
Jamilah Bakar
Zulkafli Ghazali
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Microbial and quality attributes of thermally processed chili shrimp paste
2012
international food research journal
Babak Sobhi
M. Noranizan
S.A. Karim
Russly Abdul Rahman
Jamilah Bakar
Zulkafli Ghazali
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Citations (4)
PINEAPPLE JUICE PRODUCTION USING ULTRAVIOLET PASTEURISATION: POTENTIAL COST IMPLICATIONS
2011
Noranizan Mohd Adzahan
Lau Phei Ling
Narimah Hashim
Rosnah Shamsudin
Babak Sobhi
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Formulation and process improvement for chili shrimp paste using sensory evaluation
2010
Nadia Sarina Mohd Firus
Noranizan Mohd Adzahan
Babak Sobhi
Muhammad Shahrim Abdul Karim
Roselina Karim
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Citations (2)
Texture Evaluation for a Commercial Chili-Based Paste
2010
Babak Sobhi
Noranizan Mohd Adzahan
M. Shahrim Ab Karim
Roselina Karim
Jamilah Bakar
Russly Abdul Rahman
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