International Journal of Academic Research in Business and Social Sciences Vol. 8, No. 17, Special Issue on Revisiting Foodservice and Gastronomy Intersection: Business, People and Performance, 2018, E-ISSN: 2222-6990 © 2018 HRMARS 290 Full Terms & Conditions of access and use can be found at http://hrmars.com/index.php/pages/detail/publication-ethics Knowledge on Compositions of Ingredients in Syubhah Semi Processed Food and Muslim Consumers Purchase Behavior Reezlin Abd Rahman, Mohd Salehuddin Mohd Zahari, Muharis Mohamed, Hairul Nizwan Abd Majid, Nor Azureen Rozekhi To Link this Article: http://dx.doi.org/10.6007/IJARBSS/v8-i17/5234 DOI: 10.6007/IJARBSS/v8-i17/5234 Received: 17 Oct 2018, Revised: 19 Nov 2018, Accepted: 21 Dec 2018 Published Online: 31 Dec 2018 In-Text Citation: (Rahman, Zahari, Mohamed, Majid, & Rozekhi, 2018) To Cite this Article: Rahman, R. A., Zahari, M. S. M., Mohamed, M., Majid, H. N. A., & Rozekhi, N. A. (2018). Knowledge on Compositions of Ingredients in Syubhah Semi Processed Food and Muslim Consumers Purchase Behavior. International Journal of Academic Research in Business and Social Sciences, 8(17), 290– 309. Copyright: © 2018 The Author(s) Published by Human Resource Management Academic Research Society (www.hrmars.com) This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode Special Issue on Revisiting Foodservice and Gastronomy Intersection: Business, People and Performance, 2018, Pg. 290 - 309 http://hrmars.com/index.php/pages/detail/IJARBSS JOURNAL HOMEPAGE