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Effect of different types of maltodextrin and drying methods on physico‐chemical and sensory properties of encapsulated durian flavour

Y. B. Che Man, Y. Man, W. Abdullah, 1999 .

Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems

S. Jinap, D. Kitts, J. Bakar, 2000 .

Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage

S. Jinap, Y. Man, S. Yusof, 1998 .