검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Reduction of gelatinization temperatures of starch blend suspensions with supercritical CO2 treatment Zaidul ISM, Noda T, Sharif KM, Karim AA, Smith RL Journal of Supercritical Fluids, 95, 499, 2014 |
| 2 |
Hydrolysis of Native and Heat-Treated Starches at Sub-Gelatinization Temperature Using Granular Starch Hydrolyzing Enzyme Uthumporn U, Shariffa YN, Karim AA Applied Biochemistry and Biotechnology, 166(5), 1167, 2012 |
| 3 |
Application of supercritical CO2 in lipid extraction - A review Sahena F, Zaidul ISM, Jinap S, Karim AA, Abbas KA, Norulaini NAN, Omar AKM Journal of Food Engineering, 95(2), 240, 2009 |
| 4 |
DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches Zaidul ISM, Absar N, Kim SJ, Suzuki T, Karim AA, Yamauchi H, Noda T Journal of Food Engineering, 86(1), 68, 2008 |
| 5 |
The applications of computer vision system and tomographic radar imaging for assessing physical properties of food Abdullah MZ, Guan LC, Lim KC, Karim AA Journal of Food Engineering, 61(1), 125, 2004 |