T. A. Yang

发表

Physical Chemical Properties of Fermented and Roasted Rambutan Seed Fat (RSF) as A Potential Source of Cocoa Butter Replacer

W. Zzaman, B. Varastegani, H. LumaKhairy., 2017 .

Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product.

W. Zzaman, T. A. Yang, Utthapon Issara, 2014 .

Study on Color and Antioxidant Properties of Rambutan Seed Fat as Cocoa Butter Alternative

T. A. Yang, H. LumaKhairy., A. FeredSaadoon., 2015 .

Application of Response Surface Methodology to Optimize Roasting Conditions in Cocoa Beans Subjected to Superheated Steam Treatments in Relevance to Antioxidant Compounds and Activities

W. Zzaman, R. Bhat, T. A. Yang, 2014 .

EFFECT OF SUPERHEATED STEAM ROASTING ON THE PHENOLIC ANTIOXIDANT PROPERTIES OF COCOA BEANS

W. Zzaman, R. Bhat, T. A. Yang, 2014 .

Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao)

W. Zzaman, T. A. Yang, 2013 .

Comparison between Roasting by Superheated Steam and by Convection on Changes in Colour, Texture and Microstructure of Peanut (Arachis hypogaea)

T. A. Yang, N. Idrus, T. A. Yang, 2012 .