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Wan Zunairah Wan Ibadullah
Wan Zunairah Wan Ibadullah
Food science
Freshwater fish
Lactic acid
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Fermentation
2
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1
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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
2018
Advance Journal of Food Science and Technology
Atiqah Aqilah Idris
Wan Zunairah Wan Ibadullah
Nor Afizah Mustapha
Nazamid Saari
Nur Hanani Zainal Abedin
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Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (Lactobacillus Spp.) During the Production of Pekasam
2015
Current Research in Nutrition and Food Science Journal
Nor Ainy Mahyudin
Wan Zunairah Wan Ibadullah
Amar Saadin
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