Sri Puvanesvari Gannasin

发表

Extraction and physico-chemical and functional characterisation of hydrocolloids from tamarillo (Solanum betaceum cav.) fruit

Sri Puvanesvari Gannasin, S. Gannasin, 2015 .

High methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel

J. Bakar, Kharidah Muhammad, N. Adzahan, 2014 .

In vitro prebiotic activities of tamarillo (Solanum betaceum Cav.) hydrocolloids

S. Mustafa, Kharidah Muhammad, N. Adzahan, 2015 .

Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions.

S. Mustafa, Kharidah Muhammad, N. Adzahan, 2015, Food chemistry.

Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids.

S. Mustafa, Kharidah Muhammad, N. Adzahan, 2016, Food chemistry.

Tamarillo (Cyphomandra betacea) seed oil as a potential source of essential fatty acids for food, cosmetic and pharmaceutical industries

Kharidah Muhammad, A. Khoddami, Sri Puvanesvari Gannasin, 2013 .

Functional and Preliminary Characterisation of Hydrocolloid from Tamarillo (Solanum betaceum Cav.) Puree

Kharidah Muhammad, N. Adzahan, Sri Puvanesvari Gannasin, 2012, Molecules.

Physicochemical and sensory characteristics of brown rice (Oryza sativa) noodles substituted with mung bean (Vigna radiata) powder

Sri Puvanesvari Gannasin, Shantini Devi Muniandy, 2019 .

Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

Kharidah Muhammad, Sri Puvanesvari Gannasin, Sharmila Vengu, 2020 .