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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
592014
The effect of seaweed composite flour on the textural properties of dough and bread
H Mamat, P Matanjun, S Ibrahim, M Abdul Hamid, AS Rameli
Journal of applied phycology 26 (2), 1057-1062, 2014
532014
Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM)
S Faridah, AA Aziah
25*
Optimization of jackfruit seed (Artocarpus heterophyllus LAM.) flour and polydextrose content in the formulation of reduced calorie chocolate cake
SF Mohd Amin
Universiti Sains Malaysia, 2009
62009
EVALUATION OF DEPRESSION CRITERIA USING ANALYTIC HIERARCHY PROCESS: A CASE STUDY ON UNIVERSITI MALAYSIA SABAH SCIENCES’SCHOOLS
A Talibe, ZA Omar, TS Bei, SFM Amin, H Mamat, LJ Shya, NS Roslan, ...
Borneo Science 35, 1-9, 2014
12014
A Short Review on the Stability of Chlorophylls and Metallo-Chlorophyll Complexes in Fruits and Vegetables
SFM Amin, K Muhammad, R Karim, YA Yusof, H Mamat, MD Sintang
Transactions on Science and Technology 8 (3-3), 419-424, 2021
2021
Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis …
SFM Amin, R Karim, YA Yusof, K Muhammad
International Journal of Food Science 2021, 2021
2021
A Short Review on the Potential of Fruits for the Production of Vinegar with Functional Properties
HY Fan, LJ Shya, M Abdul Hamid, H Mamat, JH Akanda, M Amin, ...
Transactions on Science and Technology 8 (3-2), 159-163, 2021
2021
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