Items where Author is "Mohammad Rashedi Ismail-Fitry, "

Article

Srisanthiya Saravanan, and Nor Adilah Abdullah, and Nur Nabilah Hasanah, and Ezzat Mohamad Azman, and Nur Hanani Zainal Abedin, and Mohammad Rashedi Ismail-Fitry, (2024) Development of semolina starch/agar-based intelligent films by incorporating butterfly pea flower anthocyanins to monitor the freshness of prawns. Sains Malaysiana, 53 (1). pp. 87-98. ISSN 0126-6039

Chong, Chi-Cheng and Muhamad Faris Ab Aziz, and Mohammad Rashedi Ismail-Fitry, (2023) Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives. Malaysian Applied Biology, 52 (2). pp. 85-96. ISSN 0126-8643

Asmak Abdul-Zubir, and Norhidayah Suleiman, and Noor Liyana Yusof, and Ishamri Ismail, and Mohammad Rashedi Ismail-Fitry, (2022) Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets. Malaysian Applied Biology, 51 (2). pp. 69-76. ISSN 0126-8643

Pravinraj Moorthi, and Che Abdullah Abu Bakar, and Mohammad Rashedi Ismail-Fitry, and Ishamri Ismail, (2022) Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom. Malaysian Applied Biology, 51 (6). pp. 17-25. ISSN 0126-8643

Siti Khadijah Khalid, and Mohammad Rashedi Ismail-Fitry, and Masni Mat Yusoff, and Hani Hafeeza Halim, and Ahmad Haniff Jaafar, and Nur Izzah Arifah Zarul Anuar, (2021) Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs. Sains Malaysiana, 50 (8). pp. 2219-2228. ISSN 0126-6039

Marina Mohd Tamsir, and Nurul Shazini Ramli, and Mahmud Ab Rashid Nor-Khaizura, and Radhiah Shukri, and Mohammad Rashedi Ismail-Fitry, (2021) Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage). Malaysian Applied Biology, 50 (3). pp. 77-85. ISSN 0126-8643

Siti Nurjawaher Shamsol Kahar, and Mohammad Rashedi Ismail-Fitry, and Masni Mat Yusoff, and Ashari Rozzamri, and Jamilah Bakar, and Wan Zunairah Wan Ibadullah, (2021) Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties. Malaysian Applied Biology, 50 (1). pp. 169-179. ISSN 0126-8643