Items where Author is "Siti Faridah Mohd Amin"
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Article
Siti Faridah Mohd Amin and Roselina Karim and Yus Aniza Yusof and Kharidah Muhammad (2023) Effects of metal concentration, ph, and temperature on the Chlorophyll derivative content, green colour, and Antioxidant activity of amaranth (amaranthus viridis) purees. Applied sciences, 13. pp. 1-18.
Siti Faridah Mohd Amin and Nur Atikah, M.R.L. and Lee, Jau Shya and Hasmadi Mamat and Mohd. Rosni Sulaiman and Wolyna Pindi and Noorakmar Ab. Wahab (2021) Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah. Food Research, 5. pp. 374-381. ISSN 2550-2166
Siti Faridah Mohd Amin and Roselina Karim and Yus Aniza Yusof and Kharidah Muhammad (2021) Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders. International Journal of Food Science, 2021. pp. 1-13. ISSN 2314-5765
Siti Faridah Mohd Amin and Noor Aziah A. A. (2012) Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM). International Food Research Journal, 18 (2). pp. 515-519. ISSN 1985-4668
Patricia @ Patricia Clementina Matanjun and Hasmadi Mamat and Salwa Ibrahim and Siti Faridah Mohd Amin and Mansor Hamid and Ainnur Syafiqa Rameli (2013) The effect of seaweed composite flour on the textural properties of dough and bread. Journal of Applied Phycology (10811). ISSN 1573-5176 (electronic version) 0921-8971 (print version)
Conference or Workshop Item
Siti Faridah Mohd Amin and Roselina Karim and Yus Aniza Yusof and Kharidah Muhammad (2022) Effects of metal concentration, ph, and temperature on the chlorophyll derivative content, green colour and antioxidant activity of amaranth (amaranthus viridis) puree. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.