Concepedia

Tajul A. Yang

TA

34

Publications

1K

Citations

21

H-Index

2012

Active since

Affiliations

Universiti Sains Malaysia(Current)

Shahjalal University of Science and Technology

Hospital Universiti Sains Malaysia

Ministry of Health

Tajul A. Yang is an author at Universiti Sains Malaysia specializing in food chemistry, health sciences, and food engineering.

ORCID

Top concepts

Publications per year

2012–2021

34

Publications

34

Physical and Sensory Analysis of High Fiber Bread Incorporated with Jackfruit Rind Flour

WahiduZzaman Feili R., Wan Nadiah Wan Abdullah, Tajul A. Yang · Food Science and Technology · 2013 · 109 citations · Full text

Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour

Boshra Varastegani, Wahidu Zzaman, Tajul A. Yang · Journal of Food Quality · 2015 · 51 citations

, , +16

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Palestina Santana, Nurul Huda, Tajul A. Yang · Journal of Food Science and Technology · 2013 · 47 citations · Full text

, , +9

Waste cooking oil as substrate for biosynthesis of poly(3-hydroxybutyrate) and poly(3-hydroxybutyrate-co-3-hydroxyhexanoate): Turning waste into a value-added product

Hanisah Kamilah, Takeharu Tsuge, Tajul A. Yang et al. · Malaysian Journal of Microbiology · 2013 · 46 citations · Full text

Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

Norhazirah Affandi, Wahidu Zzaman, Tajul A. Yang et al. · Beverages · 2017 · 45 citations · Full text

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