Sintesis berenzim Setil Kakaoat daripada Distilat Asid lemak koko dan penggunaannya dalam pemformulasian gincu /

Sintesis berenzim Setil Kakaoat daripada Distilat Asid lemak koko dan penggunaannya dalam pemformulasian gincu /

Saved in:

書目詳細資料
主要作者:	Yap, Samuel Kian Chee
格式:	Thesis 圖書
語言:	Malay
出版:	2010.
主題:	Universiti Kebangsaan Malaysia > Dissertations. Dissertations, Academic > Malaysia. Cocoa > Biotechnology. Cocoa butter.
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

相似書籍

Kesan pemanggangan dan pengadunan biji koko ke atas pembentukan perisa dan kualiti lemak koko /
由: Nazaruddin Ramli
出版: (1998)

Sintesis berenzim lemak koko berstruktur yang mengandungi triasilgliserol berantai sederhana dan penggunaannya dalam penghasilan coklat gelap /
由: Wan Aidah Wan Ibrahim
出版: (2007)

Penghasilan gantian lemak koko berkalori rendah daripada fraksi pertengahan sawit, stearin sawit dan minyak zaitun melalui tindak balas asidolisis berenzim /
由: Aftar Mizan Abu Bakar
出版: (2011)

Pengubahsuaian ciri-ciri fiziko-kimia lemak koko menggunakan interesterifikasi lipase dan penggunaannya dalam penghasilan cokolat berinti dan cokolat salutan ais krim /
由: Helmi Wasoh @ Mohamad Isa
出版: (2002)

Perkembangan dan pembentukan juzuk perisa di dalam biji koko Malaysia semasa proses pemanggangan /
由: Muhammad Nor Omar
出版: (1986)

Characteristics of Malaysian, Sulawesian and Brazilian Cocoa Butters, Their Blends and Chocolate
由: Abdul Hamid, Mansoor
出版: (1997)

Penilaian lemak koko Malaysia daripada klon-klon terpilih /
由: Fisal Ahmad
出版: (1999)

Pengkayaan lemak koko dengan asid lemak omega-3 dan omega-6 minyak biji perah (Elateriospermum tapos) melalui interesterifikasi berenzim /
由: Nor Zalina Mat Saad

Pembangunan dan pencirian gantian lemak koko berkalori rendah melalui asidolisis enzimatik adunan fraksi pertengahan sawit, minyak kelapa dara dan kanola : aplikasi dalam pembuatan coklat gelap dan kesan ke atas profil lipid darah tikus /
由: Aftar Mizan Abu Bakar

Cocoa butter alternative (CBA) production through enzymatic interesterification of microwave pretreated mango seed oil (MSO) and palm oil mid-fraction (POMF) /
由: Momeny, Elham

Studies on the biochemical and microbiological changes associated with cocoa beans fermentation /
由: Sarifah Kunju Ahmad
出版: (1994)

Pembangunan gantian lemak koko dan kesan penggunaannya bersama tepung berperisa susu ke atas kualiti coklat kompaun /
由: Saadah Mastura Saidin
出版: (2011)

Gerakbalas Penawaran Koko Malaysia
由: Ismail, A. Rahman
出版: (1987)

Ciri-ciri pengeringan biji koko /
由: Meor Zainal Meor Talib
出版: (1994)

Fractional extraction of coconut oil by supercritical fluid extraction and its application as cocoa butter substitute in chocolate production
由: Abdul Halim, Halimatun Sa'adiah
出版: (2017)

Penghasilan dan pencirian lipase staphylococcus simulans pencilan biji koko /
由: Mokhamad Irfan
出版: (2001)

Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level
由: Mohamad Alwi, Siti Maslina
出版: (2018)

Effects of Organic-Based and Foliar Fertilizers on the Growth, Yield and Quality of Cocoa (Theobroma Cacao L.)
由: Nordin, Noordiana
出版: (2007)

Respons dan Adaptasi Anak Benih Koko (Theobroma Cacao) Terhadap Banjir
由: Abd. Jalil, Mohd Noh
出版: (1991)

Penghasilan dan penilaian kualiti coklat susu dan coklat gelap prebiotik (berinulin) berbanding coklat susu dan coklat gelap tradisional /
由: Norhayati Hussain
出版: (2010)

Kajian ke Atas Logam Berat dalam Tanah dan Tisu Koko
由: Osman, Rozita
出版: (2002)

Penentuan hukum produk berasaskan coklat /
由: Normawiyah Suparman
出版: (2018)

Sintesis berenzim ester fruktosa asid lemak daripada distilat asid lemak sawit dalam medium tanpa pelarut /
由: Zurhana Mat Hussin
出版: (2004)

The Use of Endomycorrhiza in Rehabilitating Matured Cocoa Stands
由: Maria Viva Rini,
出版: (1996)

Production of high-diacylglycerol cocoa butter by lipase-catalysed alcholoysis and its effect on the physicochemical characteristics of chocolate /
由: Marem, Nirohana
出版: (2008)

Integration of precision agriculture strategies to improve cocoa productivity and quality
由: Tee, Yei Kheng
出版: (2019)

Physical and chemical characteristics of Malaysian cocoa butter and its interaction with milkfat and cocoa butter replacers /
由: Sabariah Samsudin
出版: (2003)

Effects Of Polyphenol And Ph On Cocoa Flavour Precursors And Flavour Compounds Using Lipidic Model System
由: Sofian Seng, Noor Soffalina
出版: (2009)

Improvement of Charge Characteristics of Oxisols Using Basalt and Rice Husk Compost for Cocoa Growth
由: Anda, Markus
出版: (2006)

Fermentation of cocoa (Theobroma cacao L.) beans using Candida sp. and Blastobotrys sp
由: Mahazar, Nurul Husna
出版: (2015)

Persistence of Selected Pyrethroids in the Cocoa Ecosystem and its Toxicity on the Black Cocoa Ant, Dolichoderus Thoraocus Smith (Hymenoptera: Formicidae)
由: Ginting, Sulaiman
出版: (2001)

Vascular Streak Dieback of Cocoa in West Malaysia
由: Mior Ahmad, Zainal Abidin
出版: (1982)

Biosorption OF Pb(II) and methylene blue onto chemically modified spent grated coconut (Cocos nucifera) / Khadijah Khalid
由: Khalid, Khadijah
出版: (2018)

Colletotrichum Disease of Cocoa (Theobroma Cacao L.) and its Control
由: Yee, Ming Fatt
出版: (1991)

Relationship Between The Black Cocoa Ant, Dolichoderus Thoracicus Smith (Hymenoptera: Formicidae) and the Cocoa Pod Borer, Conopomorpha Cramerella Snellen(Lepidoptera: Gracillarlldae) in a Cocoa-Coconut Ecosystem
由: See, Yee Ai
出版: (1996)

Spatial and Temporal Distribution of Dolichoderus Thoracicus Smith in a Cocoa-Coconut Agroecosystem
由: Liew, Voon kheong
出版: (1999)

Biofertilizer formulation comprising phosphate solubilizing bacteria to enhance phosphate availability for cocoa growth
由: Abd Samad, Mohd Yusoff
出版: (2012)

Competitiveness analysis of the Malaysian cocoa industry
由: Jeffery, Farniza Shareen
出版: (2014)

Studies on the fermentation and the development of cocoa flavours /
由: Osama Taher Mohamed
出版: (2000)

The Effects of Water Availability on Mature Cocoa Plant
由: Yeedum, Ibrohem
出版: (1988)

Services hosted by the Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia with Cooperation MySyL Group