Items where Author is "Norazlina Md Ridhwan"
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Leong Kar Yee and Syaidahtull Naseha Ibrahim and Macdalyna Esther Ronie and Ahmad Hazim Abdul Aziz and Rovina Kobun and Wolyna Pindi and Jumardi Roslan and Norazlina Md Ridhwan and Nicky Rahmana Putra and Hasmadi Mamat (2024) Quality characteristics of cookies made with red rice flour composite flour. Akademik Gıda, 22 (4). pp. 1-10.
Norazlina Md Ridhwan and Jahurul Md Haque Akanda and Hasmadi Mamat and Sharifudin Md Shaarani and Patricia Matanjun and Mansoor Abdul Hamid and Lee, Jau Shya (2020) Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications. Food processing and preservation, 44 (6).
Norazlina Md Ridhwan and Jahurul Haque Akanda and Hasmadi Mamat and Md Shaarani Sharifudin and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and H. M.S. Amir and Noorakmar Ab Wahab and I. Riman (2020) Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver. LWT, 129.