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  1. 1
    Quantitative Analysis of Peroxide Value in Virgin Coconut Oil by ATRFTIR Spectroscopy
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  2. 2
    Aqueous, Alcoholic Treated and Proximate Analysis of Maydis stigma (Zea mays Hairs)
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  3. 3
    Design Measurement for Food Packaging Design: A Design Development
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  4. 4
    Ultra structural Description of Young Corn (Zea mays L) Ear
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  5. 5
    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
  6. 6
    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
  7. 7
    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
  8. 8
    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
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