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Showing 1 - 17 results of 17 for search 'FOOD PRODUCT MANUFACTURING', query time: 0.58s Refine Results
  1. 1
    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
  2. 2
    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
  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
    Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  5. 5
    Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning
    by Saiful, B.S, Wan Rosli, W. I.
    Published 2016
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  6. 6
    Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  7. 7
    Aqueous, Alcoholic Treated and Proximate Analysis of Maydis stigma (Zea mays Hairs)
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  8. 8
    Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty
    by Wan Rosli, W. I., Solihah, M.A
    Published 2012
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  9. 9
    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
  10. 10
    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
  11. 11
    Vitamin E contents of processed meats blended with palm oils
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  12. 12
    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
  13. 13
    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
  14. 14
    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
  15. 15
    Carotene contents of processed meats blended with palm fats
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  16. 16
    Lipid Profile, Apparent Digestibility and Protein Efficiency Ratio of Sprague Dawley Rats Fed With Red Palm Fat Diets
    by Wan Rosli, W. I., Babji, A.S, Aminah, A.
    Published 2007
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  17. 17
    USM-SCFE TECH AGREES TO COLLABORATE IN GREEN TECHNOLOGY FOR PHARMACEUTICAL INDUSTRY
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    Article
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