Items where Author is "Aishah, M. S."

Aishah, M. S. and Wan Rosli, W. I. (2013) Effect of Different Drying Techniques on the Nutritional Values of Oyster Mushroom (Pleurotus sajor-caju)(Kesan Teknik Pengeringan Berbeza terhadap Nilai Pemakanan Cendawan Tiram (Pleurotus sajor-caju). Sains Malaysiana, 42 (7). pp. 937-941. ISSN 0126-6039

Aishah, M. S. and Wan Rosli, W. I. (2013) The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products. International Food Research Journal, 20 (1). pp. 183-188. ISSN 2231-7546

Wan Rosli, W. I. and Aishah, M. S. (2012) Pleurotus sajor-caju (PSC) Improves Nutrient Contents and Maintains Sensory Properties of Carbohydrate-based Products. World Academy of Science, Engineering and Technology, 6. pp. 488-490. ISSN 2010-3778

Wan Rosli, W. I. and Nurhanan, A. R. and Aishah, M. S. (2012) 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). Sains Malaysiana, 41 (12). pp. 1565-1570. ISSN 0126-6039

Wan Rosli, W. I. and Solihah, M.A. and Nik Fakurudin,, N. A. and Aishah, M. S. and Mohsin, S. S. J. (2011) The Effect of Pleurotus sajor-caju (PSC) Addition on the Nutritional Composition and Sensory Properties of Poultry-Based Patty. World Academy of Science, Engineering and Technology, 5. ISSN 2010-3778

Wan Rosli, W. I. and Aishah, M. S. and Nik Fakurudin,, N. A. and Mohsin, S. S. J. (2011) Morphological and nutritional study of hot air dried (Bio-dehydation system) oyster mushroom (Pleurotus sajor-caju). Annals of Microscopy , 11. pp. 37-43. ISSN 0219-2209

Wan Rosli, W. I. and Solihah, M.A. and Aishah, M. S. and Nik Fakurudin,, N. A. and Mohsin, S. S. J. (2011) Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju). International Food Research Journal, 18. pp. 612-618. ISSN 2231-7546