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Patricia MatanjunProfessor, Universiti Malaysia Sabah在 ums.edu.my 的电子邮件经过验证
WOLYNA PINDIAssociate Professor, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah在 ums.edu.my 的电子邮件经过验证
Fook Yee ChyeUniversiti Malaysia Sabah在 ums.edu.my 的电子邮件经过验证
Sylvester MantihalUniversiti Malaysia Sabah在 ums.edu.my 的电子邮件经过验证
Ramlah GeorgeUniversiti Malaysia Sabah在 ums.edu.my 的电子邮件经过验证
Noorakmar Ab WahabFood Science and Nutrition, Universiti Malaysia Sabah在 ums.edu.my 的电子邮件经过验证
FAZLINI MF在 ums.edu.my 的电子邮件经过验证

Nur Syakilla

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标题按引用次数排序按年份排序按标题排序	引用次数引用次数	年份
A Review on Nutrients, Phytochemicals, and Health Benefits of Green Seaweed, Caulerpa lentillifera N Syakilla, R George, FY Chye, W Pindi, S Mantihal, NA Wahab, ... Foods 11 (18), 2832, 2022	54	2022
Proximate composition, sensory evaluation, and mineral content of noodles incorporated with green seaweed, Caulerpa lentillifera, powder N Syakilla, P Matanjun, R George Journal of Applied Phycology 36 (2), 875-886, 2024	4	2024
Development of Gluten-Free Bread from Brown Rice - Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder AL Gary, AA Aganduk, N Syakilla, P Matanjun International Journal of Food 1 (1), 101-113, 2024		2024

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