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Cheong, J.N. and Tan, C.P. and Man, Y.B.C. and Misran, M. (2008) Alpha-tocopherol nanodispersions: preparation, characterization and stability evaluation. Journal of Food Engineering, 89 (2). pp. 204-209. ISSN 02608774 , DOI https://doi.org/10.1016/j.jfoodeng.2008.04.018.

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Hussain, Mohd Azlan and Rahman, M.S. and Ng, C.W. (2002) Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network. Journal of Food Engineering, 51 (3). pp. 239-248. ISSN 0260-8774, DOI https://doi.org/10.1016/S0260-8774(01)00063-2.

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Liew Abdullah, A.G. and Sulaiman, N.M. and Aroua, M.K. and Megat Mohd Noor, M.J. (2007) Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. Journal of Food Engineering, 81 (1). pp. 65-71. ISSN 0260-8774, DOI https://doi.org/10.1016/j.jfoodeng.2006.10.013.

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Sulaiman, A. and Soo, M.J. and Yoon, M.M.L. and Farid, M. and Silva, F.V.M. (2015) Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing. Journal of Food Engineering, 147. pp. 89-94. ISSN 0260-8774, DOI https://doi.org/10.1016/j.jfoodeng.2014.09.030.

Sulaiman, Sarina and Abdul Raman, Abdul Aziz and Aroua, Mohamed Kheireddine (2013) Optimization and modeling of extraction of solid coconut waste oil. Journal of Food Engineering, 114 (2). pp. 228-234. ISSN 0260-8774, DOI https://doi.org/10.1016/j.jfoodeng.2012.08.025.