Items where Author is "Nur Syakilla"
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Athena Lateesya Gary and Adella Anding Aganduk and Nur Syakilla and Patricia Matanjun (2024) Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder. International Journal of Food, 1. pp. 1-13.
Nur Syakilla and Ramlah George @ Mohd. Rosli and Chye, Fook Yee and Wolyna Pindi and Sylvester Mantihal and Noorakmar Ab Wahab and Fazlini Mohd Fadzwi and Philip Huanqing Gu and Patricia Matanjun (2022) A review on nutrients, phytochemicals, and health benefits of green seaweed, caulerpa lentillifera. Foods, 11 (2832). pp. 1-24. ISSN 2304-8158
Nur Syakilla and Patricia Matanjun and Ramlah George (2022) Physical properties and cooking quality of noodles incorporated with green seaweed, caulerpa lentillifera. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.