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Showing 1 - 10 results of 10 for search 'SENSORY EVALUATION OF FOOD', query time: 0.84s Refine Results
  1. 1
    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
  2. 2
    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
  3. 3
    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
  4. 4
    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
  5. 5
    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
  6. 6
    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
  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
    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
  9. 9
    Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
    by Alice, C.L.V, Wan Rosli, W. I.
    Published 2015
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  10. 10
    Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
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