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  1. 1
    Development of food composition database of Kelantanese foods
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    Article
  2. 2
    A study on hygienic standard of food premises and microbiological quality of food in Kota Bharu
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    Article
  3. 3
    Quantitative Analysis of Peroxide Value in Virgin Coconut Oil by ATRFTIR Spectroscopy
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  4. 4
    Aqueous, Alcoholic Treated and Proximate Analysis of Maydis stigma (Zea mays Hairs)
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  5. 5
    Quantitative HPLC Analysis of Gallic Acid in Benincasa hispida Prepared with Different Extraction Techniques (Analisis Kuantitatif HPLC terhadap Asid Galik dalam Benincasa hispida yang Disediakan dengan Pelbagai Teknik Pengekstrakan)
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  6. 6
    Design Measurement for Food Packaging Design: A Design Development
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  7. 7
    Ethnic Differences in the Food Intake Patterns and Its Associated Factors of Adolescents in Kelantan, Malaysia
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    Article
  8. 8
    Ethnic Differences in the Food Intake Patterns and Its Associated Factors of Adolescents in Kelantan, Malaysia
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  9. 9
    Bee Venom Therapy: An Ethical of Islamic Perspective
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  10. 10
    The effect of food supplement programme on nutritional status of primary school children in Rural areas of Tumpat and Bachok districts
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    Article
  11. 11
    Rapid quantification of free fatty acids in virgin coconut oil by FTIR spectroscopy
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  12. 12
    Physical Properties and Microstructure of Butter Cake Added with Persea americana Puree (Sifat Fizikal dan Mikrostruktur Kek Mentega yang Ditambah dengan Puri Persea americana)
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  13. 13
    Ultra structural Description of Young Corn (Zea mays L) Ear
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  14. 14
    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
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  15. 15
    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
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  16. 16
    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
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  17. 17
    Effect of Different Drying Techniques on the Nutritional Values of Oyster Mushroom (Pleurotus sajor-caju)(Kesan Teknik Pengeringan Berbeza terhadap Nilai Pemakanan Cendawan Tiram (Pleurotus sajor-caju)
    by Aishah, M. S., Wan Rosli, W. I.
    Published 2013
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  18. 18
    Stable Isotopes Approach to Infer the Feeding Habit and Trophic Position of Freshwater Fishes in Tropical Lakes
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    Article
  19. 19
    Dietary sources of animal and plant protein intake among Flemish preschool children and the association with socio-economic and lifestyle-related factors
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    Article
  20. 20
    Sociocultural adjustment of international students in higher education: A case study of Yemeni postgraduate students.
    by Shuib, Munir
    Published 2012
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    Article
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