Items where Author is "Norazlina Mohammad Ridhwan"

Norazlina Mohammad Ridhwan and Hasmadi Mamat and MD JAHURUL HAQUE AKANDA and MACDALYNA ESTER RONIE and AHMAD HAZIM ABDUL AZIZ (2025) Physicochemical, thermal, and polymorphic properties of binary blends from bambangan stearin and palm stearin. Borneo Journal of Resource Science and Technology, 15 (1). pp. 105-115. ISSN 2229-9769

Syaidahtull Naseha Ibrahim and MacDalyna Esther Ronie and Ahmad Hazim Abdul Aziz and Rovina Kobun and Wolyna Pindi and Fan Hui Yin and Jumardi Roslan and Norazlina Mohammad Ridhwan and Sylvester Mantihal and Mohd Khairi Zainol and Nicky Rahmana Putra and Hasmadi Mamat (2025) Composite flour as an innovative food ingredient in bakery products: A review. International Journal of Food, 2 (1). 11 -24. ISSN 3030-5292

M.H.A. Jahurul and S. Islam and Norazlina Mohammad Ridhwan and A. Shihabul and K.L. Nyam and I.S.M. Zaidul (2025) Terminalia catappa fruit and its industrial application: A review. Applied Food Research, 5. pp. 1-10. ISSN 2772-5022

Macdalyna Esther Ronie and Hasmadi Mamat and Ahmad Hazim Abdul Aziz and Norazlina Mohammad Ridhwan and Rovina Kobun and Wolyna Pindi and Mohamad Khairi Zainol and Nicky Rahmana Putra (2025) The potential and current applications of tapioca (Manihot esculenta crantz) flour and starch as functional ingredients in food products – a review. International Journal of Food, 2. pp. 34-64.

Hasmadi Mamat and Ahmad Hazim Abdul Aziz and Mohd Khairi Zainol and Wolyna Pindi and Norazlina Mohammad Ridhwan and Rovina Kobun and Nicky Rahmana Putra (2024) Utilizing seaweeds for food production and applications: A comprehensive review of Kappaphycus Alvarezii. Journal of Aquatic Food Product Technology, 33. pp. 553-572. ISSN 1547-0636

Norazlina Mohammad Ridhwan and Hasmadi Mamat and Jahurul Haque Akanda (2024) Production of cocoa butter alternatives from blending bambangan kernel fat stearin and palm stearin for potential applications. Journal of Food Measurement and Characterization, 18. pp. 6900-6911. ISSN 2193-4126

Norazlina Mohammad Ridhwan (2023) Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent. Doctoral thesis, Universiti Malaysia Sabah.

Norazlina Mohammad Ridhwan and Hasmadi Mamat and Md Jahurul Haque Akanda (2023) Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent. Foods, 12. pp. 1-20.

Norazlina Mohammad Ridhwan and Hasmadi Mamat and Md Jahurul Haque Akanda (2022) Fatty-Acid Profiles, Triacylglycerol Compositions, and Crystalline Structures of Bambangan-Seed Fat Extracted Using Different Solvents. Applied Sciences, 12 (8180). pp. 1-12. ISSN 2076-3417