Siti Faridah Mohd. Amin
Siti Faridah Mohd. Amin
Lecturer of food technology, Universiti Malaysia Sabah
Verified email at ums.edu.my
Title
Cited by
Cited by
Year
The effect of seaweed composite flour on the textural properties of dough and bread.
M Hasmadi, P Matanjun, I Salwa, F Siti, AH Mansoor, SR Ainnur
Journal of Applied Phycology 26 (2), 1057-1062, 2014
462014
The effect of seaweed composite flour on the textural properties of dough and bread
H Mamat, P Matanjun, S Ibrahim, SFM Amin, MA Hamid, AS Rameli
Journal of applied phycology 26 (2), 1057-1062, 2014
442014
Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM)
S Faridah, AA Aziah
20*
Optimization of jackfruit seed (Artocarpus heterophyllus LAM.) flour and polydextrose content in the formulation of reduced calori chocolate cake
MFS Amin
Project report, Universiti Sains, Malaysia, 2009
62009
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Articles 1–4