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1by Ahmad M.I.; Zuhairi A.Z.; Mohd Amin M.F.; Mat Rasat M.S.; Mahmood M.M.“…. The moldy bread undergoes torrefaction by torrefying it in the furnace with temperatures of 200, 250 and 300…”
Published in BIO Web of Conferences (2023)
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2“… peptides. The peptides mixture successfully delayed fungal growth, thus extending the shelf life of bread…”
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3by Abdul Rahman A.R.; Samidin S.; Lahuri A.H.; Dzakaria N.“… the yield of VCO produced by the fermentation technique using four types of yeast namely bread yeast, tapai…”
Published in Malaysian Journal of Chemistry (2024)
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4by Hasbullah F.Y.; Yusof B.N.M.; Ghani R.A.; Appannah G.; Daud Z.’.M.; Abas F.“… risk after adjusting for age (β=0.272, p=0.032). ‘Bread-cereals-fast food-meat’ dietary pattern…”
Published in Malaysian Journal of Nutrition (2023)
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5“… surfaces baking oven, baking tin surface and bread surface. The radiation heat transfer model…”
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6by Muhammad Z.; Jafri N.M.; Hamid S.A.; Bakar S.J.A.; Leh N.A.M.“… microcontroller, Sensor E-201-C and 12V Solenoid Valve. The experiment is conducted by throwing bread…”
Published in 14th IEEE International Conference on Control System, Computing and Engineering, ICCSCE 2024 - Proceedings (2024)
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7by Nor Munirah M.Y.; Siti Shafurah A.; Norazmir M.N.; Hayati Adilin M.A.M.; Ajau D.“… (SD = 9.5). Finding showed that three major sources of whole grain products were whole meal bread…”
Published in Asian Journal of Clinical Nutrition (2012)
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