Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning

by Saiful, B.S, Wan Rosli, W. I.
Published 2016

Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia

by Chapagai, M.K, Wan Rosli, W. I., Wan Manan, W. M., Jalil, R. A., Karrila, T., Pinkaew, S.
Published 2017

Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties

by Ng, S. H, Wan Amir Nizam, W.A, Wan Rosli, W. I.
Published 2017

Carotene contents of processed meats blended with palm fats

by Wan Rosli, W. I., Babji, A.S, Aminah, A., Foo, S. P., Abd Malik, O.
Published 2004

The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter

by Wan Rosli, W. I., Nor Maihiza, M. S., Raushan, M.
Published 2015

Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents

by Fatariah, Z., Tengku Zulkhairuazha, T. Y., Wan Rosli, W. I.
Published 2015

Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih

by Alice, C.L.V, Wan Rosli, W. I.
Published 2015

The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials

by Wan Rosli, W. I., Solihah, M.A, Shazwan, Z.
Published 2013

The ability of Zea mays ears (Young Corn) powder in enhancing nutritional composition and changing textural properties and sensory acceptability of yeast bread

by Lim, J. Y., Wan Rosli, W. I.
Published 2013

The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products

by Aishah, M. S., Wan Rosli, W. I.
Published 2013

Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability

by Ng, S. H., Wan Rosli, W. I.
Published 2013

Phytochemicals screening and total phenolic content of Malaysian Zea mays hair extracts

by Solihah, M.A, Wan Rosli, W. I.
Published 2012

Fat content and EPA and DHA levels of selected marine, freshwater fish and shellfish species from the east coast of Peninsular Malaysia

by Wan Rosli, W. I., Rohana, A. J., Gan, Siew Hua, Noor Fadzlina, H., Rosliza, H., Helmy , H., Mohd Nazri, S., Mohd Ismail , I., Shaiful Bahri, I., Wan Mohamad, W. B., Kamarul Imran, M.
Published 2012

Lipid Profile, Apparent Digestibility and Protein Efficiency Ratio of Sprague Dawley Rats Fed With Red Palm Fat Diets

by Wan Rosli, W. I., Babji, A.S, Aminah, A.
Published 2007

Palm Fats as Animal Fat Analogues in Beef Burgers

by Wan Rosli, W. I., Babji, A.S, Alina, A. R., Mohd Suria, A. Y., Foo, S. P.
Published 2003

Nutritive qualities of patties prepared with mixture of meat and oyster mushroom

by Wan Rosli, W. I., Solihah, M.A
Published 2014

Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty

by Wan Rosli, W. I., Solihah, M.A
Published 2012

On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty

by Wan Rosli, W. I., Solihah, M.A, Mohsin, S. S. J.
Published 2011

Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)

by Wan Rosli, W. I., Solihah, M.A, Aishah, M. S., Nik Fakurudin,, N. A., Mohsin, S. S. J.
Published 2011