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Showing 1 - 6 results of 6 for search 'SENSORY EVALUATION OF FOOD', query time: 0.61s 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
    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
  4. 4
    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
  5. 5
    Effects of Young Corn Ear Addition on Nutritional Composition and Acceptability of Conventional Cake
    by Chow, Yuh Nien, Wan Rosli, W. I.
    Published 2014
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
  6. 6
    Effects of Young Corn Ear Addition on Nutritional Composition and Acceptability of Malaysian Star Cake (Baulu Cermai)(Kesan Penambahan Jagung Muda Terhadap Komposisi Pemakanan dan Penerimaan Kek Bintang Malaysia (Baulu Cermai))
    by Wan Rosli, W. I., Chow, Yuh Nien
    Published 2014
    Subjects: “...TX341-641 Nutrition. Foods and food supply...”
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    Article
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