Items where Author is "Yusof, Nurlina"

Article

Yusof, Nurlina and Jaswir, Irwandi and Jamal, Parveen and Jami, Mohammed Saedi (2019) Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP). Malaysian Journal of Fundamental and Applied Sciences, 15 (4 (July-August)). pp. 604-608. ISSN 2289-5981 E-ISSN 2289-599X

Book Chapter

Jaswir, Irwandi and Al-Kahtani, Hassan Abdullah M. and Octavianti, Fitri and Lestari, Widya and Yusof, Nurlina (2020) Camel gelatin composition, properties, production, and applications. In: Health and environmental benefits of camel products. IGI Global, Hershey PA, USA, pp. 306-327. ISBN 9781799816041

Proceeding Paper

Yusof, Nurlina and Jaswir, Irwandi and Jamal, Parveen and Jami, Mohammed Saedi (2018) Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP). In: International Conference on Halal Innovation in Products and Services 2018 (i-CHIPS 2018), 13th-14th July 2018, Haat Yai, Songkhla, Thailand.

Yusof, Nurlina and Jaswir, Irwandi and Jamal, Parveen and Jami, Mohammed Saedi (2016) Extraction of various fish gelatin assisted by High Pressure Processing (HPP). In: 4th International Conference on Biotechnology Engineering 2016 (ICBioE 2016), 25th-27th July 2016, Kuala Lumpur.

Jamal, Parveen and Yusof, Nurlina and Jaswir, Irwandi (2012) Production of a novel jam spread from honeydew fruit skin by using response surface method. In: 2nd Malaysian International Conference on Trends in Bioprocess Engineering, 3-5th July 2012, Langkawi, Kedah. (Unpublished)

Yusof, Nurlina and Jamal, Parveen and Jaswir, Irwandi (2012) Screening for Pectin and making of jam from potential parts of honeydew fruit. In: Environmental Health Issues : A Holistic View, 6th-7th June, 2012, Kelantan, Malaysia. (Unpublished)