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Showing 1 - 6 results of 6 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.52s 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
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