1. Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus casei fermentation;Abd Rashid;J. Clean. Prod.,2022
2. The effect of ratio between Tilapia fish (Oreochromis niloticus) and Otoshimi on properties of sago fish crackers;Abdul Rashed;JTRSS,2021
3. Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor);Bakar;Int. Food Res. J.,2020
4. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2;Barros;J. Food Sci. Technol.,2019
5. Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder;Benjakul;Food Chem.,2018