Muhammad Tuseef Asghar

2PUBLICATIONS
2CO-AUTHORS
Food engineeringFood chemistry and food sensory science
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Publications (2)

|Apr 28, 2020
Processing of coconut sap into sugar syrup using rotary evaporation, microwave, and open-heat evaporation techniques.

Muhammad T Asghar, Yus A Yusof, Mohd N Mokhtar

|Apr 25, 2020
Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties.

Muhammad Tuseef Asghar, Yus Aniza Yusof, Mohd Noriznan Mokhtar

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Frequent Collaborators

2 joint publications

Mohd Noriznan Mokhtar

1 joint publications

Lee S Chang