Nur Farhana Abd Rahman
Nur Farhana Abd Rahman
Universiti Putra Malaysia, UPM; Maejo University, Thailand
Verified email at mju.ac.th
Title
Cited by
Cited by
Year
Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels
NF Abd Rahman, R Shamsudin, A Ismail, NNAK Shah, J Varith
Innovative Food Science & Emerging Technologies 50, 217-225, 2018
252018
Effects of post-drying methods on pomelo fruit peels
NF Abd Rahman, R Shamsudin, A Ismail, NNAK Shah
Food science and biotechnology 25 (1), 85-90, 2016
82016
Effect of Drying Temperature on Malaysia Pomelo (Citrus grandis (L.) Osbeck) Pomace Residue under Vacuum Condition
NF Abd Rahman, A Ismail, NNAK Shah, J Varith, R Shamsudin
Adapting to Challenges, 57, 2019
2019
Gel formation of pectin from okra (Abelmoschus esculentus L. Moench) leaves, pulp and seeds
NF Abd Rahman, I Amin, AS Sadeq Hassan, M Shuhaimi
2017
Gel formation of pectin from okra (Abelmoschus esculentus L. Moench) leaves, pulp and seeds
SM Nur Farhana A. R., Amin I., Sadeq Hassan A. S.
International Food Research Journal 24 (5), 2161-2169, 2017
2017
CHARACTERIZATION AND FUNCTIONAL PROPERTIES OF PECTIN DERIVED FROM LEAVES, PULP AND SEEDS OF LADY’S FINGER (Abelmoschus esculentus Moench)
NURF ABD RAHMAN
2014
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