A
PROFILE
UPM's Staff Profile
DR. MASNI BINTI MAT YUSOFF
PENSYARAH KANAN
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UPM WEBSITE
PROFILE
masniyusoff
BM
EN

PROFESSIONAL

NAME :
(Dr.) Masni Binti Mat Yusoff
POSITION :
Pensyarah Kanan
ENTITY :
Faculty Of Food Science And Technology

PUBLICATION
2021:
Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs
2021:
Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying
2021:
Mitigation of 3-monochloropropane-1,2-diol esters and glycidyl esters in refined palm oil: A new and optimized approach
2021:
SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES
2021:
Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil
2020:
Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants
2020:
Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract
2020:
Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers
2020:
Effects of leavening agents in batter system on quality of deep fried chicken breast meat
2020:
Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage
2020:
Revising degumming and bleaching processes of palm oil refining for the mitigation of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) contents in refined palm oil
2020:
Potential of Silver-Kaolin in Gelatin Composite Films as Active Food Packaging Materials