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Showing 1 - 9 results of 9 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.83s Refine Results
  1. 1
    Antioxidative Activities and Polyphenolic Content of Different Varieties of Malaysian Young Corn Ear and Cornsilk. (Aktiviti Antioksida dan Kandungan Polifenolik bagi Varieti Berbeza Jagung Muda dan Sutera Jagung Malaysia)
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  2. 2
    Quality Characteristics of Pleurotus sajor-caju Powder: Study on Nutritional Compositions, Functional Properties and Storage Stability (Ciri Kualiti Serbuk Pleurotus sajor-caju: Kajian terhadap Komposisi Zat Pemakanan, Sifat Berfungsi dan Kestabilan Penyimpanan)
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  3. 3
    Physicochemical and Sensorial Evaluation of Biscuit and Muffin Incorporated with Young Corn Powder (Penilaian Fizikokimia dan Sensori Biskut dan Mufin yang Ditambah Serbuk Jagung Muda)
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  4. 4
    Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  5. 5
    The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  6. 6
    Nutritive qualities of patties prepared with mixture of meat and oyster mushroom
    by Wan Rosli, W. I., Solihah, M.A
    Published 2014
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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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
    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
  9. 9
    Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
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