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  1. 1
    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
  2. 2
    Product and process validation for cold chain free, live attenuated cholera vaccine
    by Chan Yean, Yean
    Published 2018
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    Article
  3. 3
    EXACT RUN LENGTH DISTRIBUTION OF THE DOUBLE SAMPLING X CHART WITH ESTIMATED PROCESS PARAMETERS
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  4. 4
    Determination of risk identification process employed by NHS for a PFI hospital project in the UK
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  5. 5
    Empirical Modelling of the Effect of Airflow on Oven Temperature Control in Cake Baking
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  6. 6
    Management, Control And Governance Of Hawala Networks In The Gulf Cooperation Council Region
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    Article
  7. 7
    Built Environment Professionals' Perceptions Of The Effectiveness Of Building Control Measures In Lagos State
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  8. 8
    Neural-Wiener-based Model Predictive Control (NWMPC) for Methyl Tert-butyl Ether Catalytic Distillation
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    Article
  9. 9
    Effect of pure sea-cucumberex1ract on healing process of closed simple long bone (tibia) fracture -animal study (rabbits)
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    Article
  10. 10
    Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
    Subjects: “...TP368-456 Food processing and manufacture...”
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    Article
  11. 11
    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
  12. 12
    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
  13. 13
    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
  14. 14
    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. 15
    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
  16. 16
    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
  17. 17
    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
  18. 18
    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
  19. 19
    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
  20. 20
    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
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