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  1. 21
    Nutritional Composition and Lipid Oxidation Stability of Beef Patties Packed with Biodegradable and Non-Biodegradable Materials (Kestabilan Komposisi Makanan dan Pengoksidaan Lemak Burger Daging yang Dibungkus dengan Bahan Mudah Urai dan Tidak Mudah Urai Secara Biologi)
    by Lim, S. L , Wan Rosli, W. I.
    Published 2014
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  2. 22
    Aqueous Extract of Cornsilk Confers Mild Diuretic Activity in Normal Rats (Ekstrak Akues Sutera Jagung Cetus Aktiviti Diuretik Sederhana dalam Tikus Normal)
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  3. 23
    Nutritional Composition and Sensory Properties of Oyster Mushroom-based Patties Packed with Biodegradable Packaging (Komposisi Pemakanan dan Ciri Sensori Burger Berasaskan Cendawan Tiram yang Dibungkus dengan Pembungkus Terurai Secara Biologi)
    by Wan Rosli, W. I., Solihah, M.A
    Published 2014
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  4. 24
    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
  5. 25
    Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  6. 26
    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
  7. 27
    Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products
    by Wan Rosli, W. I., Aishah, M. S.
    Published 2012
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  8. 28
    Quantitative Analysis of Peroxide Value in Virgin Coconut Oil by ATRFTIR Spectroscopy
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  9. 29
    Phytochemicals screening and total phenolic content of Malaysian Zea mays hair extracts
    by Solihah, M.A, Wan Rosli, W. I.
    Published 2012
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  10. 30
    Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  11. 31
    Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  12. 32
    Ultra structural Description of Young Corn (Zea mays L) Ear
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  13. 33
    Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Individuals
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  14. 34
    Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit (Kesan Penggantian Sebahagian Tepung Gandum dengan Serbuk Cendawan Tiram Kelabu (Pleurotus sajor-caju) terhadap Komposisi Pemakanan dan Ciri-ciri Sensori Biskut Mentega)
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  15. 35
    The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  16. 36
    Effect of Sodium Hydroxyde (NaOH) and Sodium Hypochlorite (NaHClO) on Morphology and Mineral Concentration of Zea mays Hairs (cornsilk)
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  17. 37
    Effect of Roasting Time and Temperature on Volatile Component Profiles during Nib Roasting of Cocoa Beans (Theobroma cacao)
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  18. 38
    Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  19. 39
    The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  20. 40
    On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
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