Palm stearin as low trans hard stock for margarine

by Miskandar Mat Sahri, Nor Aini Idris
Published 2010

Comparing the thermo-physical characteristics of lard and selected plant fats

by Abdul Manaf, Yanty Noorzianna, Marikkar, Mohammed Nazrim, Miskandar, Mat Sahri
Published 2012

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality

by Abd. Rahman, Noor Raihana, Marikkar, Mohammed Nazrim, Jaswir, Irwandi, Ahmad Fadzillah, Nurulhidayah, Miskandar, Mat Sahri
Published 2017

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard

by Abd. Rahman, Noor Raihana, Marikkar, Mohammed Nazrim, Jaswir, Irwandi, Ahmad Fadzlillah, Nurrulhidayah, Miskandar, Mat Sahri
Published 2017

Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties

by Yanty, N. A M, Marikkar, Nazrim, Miskandar, Mat Sahri, Bockstaele, F. Van, Dewettinck, Koen, Nusantoro, Bangun Prajanto
Published 2017