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FOOD INGREDIENTS TECHNOLOGY
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TP368-456 Food processing and manufacture
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TP368-456 Food processing and manufacture
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RA0421 Public health. Hygiene. Preventive Medicine
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TP368-456 Food processing and manufacture
TX341-641 Nutrition. Foods and food supply
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FOOD INGREDIENTS TECHNOLOGY
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1
Quality Characteristics of Pleurotus sajor-caju Powder: Study on Nutritional Compositions, Functional Properties and Storage Stability (Ciri Kualiti Serbuk Pleurotus sajor-caju: Ka...
by
Ng, Sze Han
,
Wan Ahmad, Wan Amir Nizam
,
Wan Rosli, W. I.
Published 2016
Subjects:
“
...TP368-456
Food
processing and manufacture...
”
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2
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
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“
...TP368-456
Food
processing and manufacture...
”
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3
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
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...TP368-456
Food
processing and manufacture...
”
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4
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
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“
...TP368-456
Food
processing and manufacture...
”
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4
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USMIR
4
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Institutional Repositories
Author
Wan Rosli, W. I.
4
Aishah, M. S.
1
Lim, J. Y.
1
Ng, S. H
1
Ng, Sze Han
1
Wan Ahmad, Wan Amir Nizam
1
Wan Amir Nizam, W.A
1
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English
4
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