Items where Subject is "T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture"

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Number of items at this level: 82.

A

Al-Karkhi, Abbas Fadhl Mubarek and Lo, Wan Mei and Chua, Teresa Li San and Mat Easa, Prof.Madya Azhar Evaluation OF Freeze-Concentrated Sugar-Cane Juice. Working Paper. Universiti Sains Malaysia.

Abdul Aziz, Assoc.Prof Dr Noor Azizah (2006) Development Of An Innovative Ingredient From Jackfruitseed Flour In health Bakery Products. Project Report. Universiti Sains Malaysia.

Abdul Aziz, Assoc.Prof Dr Noor Azizah and A, Ruzita and M.N., Nasriyanti (2006) Effect Of PH On Properties Of Mung Bean (Vigna Radiata) Protein Isolate Films. Project Report. Universiti Sains Malaysia.

Abidin, Noor Shazliana Aizee (2008) Kesan Penggantian Tepung Gandum Dengan Tepung Pisang Awak (Musa Paradisiaca Var. Awak) Ke Atas Sifat Fizikokimia Dan Sensori Kuih Pau [TP435.W48 S538 2008 f rb]. Masters thesis, Universiti Sains Malaysia.

Alias, Prof.Madya Dr Abd Karim (2006) Perkembangan Hasilan Makanan Melalui Teknologi Ekstrusi. Project Report. Universiti Sains Malaysia. (Submitted)

B

Bhupinder, Kaur and Abdul Karim, Alias and Norziah, Mohd Hani and Chee, Choon Seow (2002) Preparation of Granular Cold Water-Soluble Sago Starch: A Preliminary Study. In: New Frontiers of Sago Palm Studies. Universal Academy Press Inc, pp. 355-357.

C

Chong, Li Choo (2007) Utilisation Of Matured Green Banana (Musa Paradisiaca var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles. Masters thesis, Universiti Sains Malaysia.

F

Foo, Wan Teck (2007) Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb]. Masters thesis, Universiti Sains Malaysia.

G

Gan, Chee Yuen (2008) Cross-Linking Of Soy Protein Isolate Using Microbial Transglutaminase Followed By Ribose-Induced Maillard Reaction [TP438.S6 G195 2008 f rb]. Masters thesis, Universiti Sains Malaysia.

H

Hanifa, Md. Abu and Ismail, Noryati and Mat Easa, Azhar (2005) Gelation Enhancement Of Gluten Protein Using The Maillard Reaction And High Temperatures. Working Paper. Universiti Sains Malaysia.

Hong, Lee Fen (2007) Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb]. Masters thesis, Universiti Sains Malaysia.

K

Karim, A. A. and Chang, Y.P. and Norziah, M.H. and Ariffin, F. and Nadiha, M.Z. and Seow, C.C. Exothermic Events On Heating Of Semi-Dilute Konjac Glucomanan - Water Systems. Working Paper. Universiti Sains Malaysia.

L

Lo, Wan Mei and Chua, Teresa ,Li San and AI-Kharkhi, Abbas Fadhl and Mat Easa, Azhar Production And Evaluation Of Freeze-Concentrated Sugar-Cane (Saccharum Offinarium) Juice. Working Paper. Universiti Sains Malaysia.

M

M.N., Nasriyanti (2005) Study On The Development Of Edible Film From Mung Bean (Vigna Radiata) Protein Isolate And Its Effect. Project Report. Universiti Sains Malaysia.

M.N., Nasriyanti and Abdul Aziz, Assoc.Prof Dr Noor Azizah and A., Ruzita (2006) Comparison Of Properties Of Mung Bean (Vigna Radiata) Protein Isolate Films At Different PH. Project Report. Universiti Sains Malaysia.

M.N., Nasriyanti and Abdul Aziz, Assoc.Prof Dr Noor Azizah and A., Ruzita and A.Z., Mardiana (2006) Quality Attributes Of Red Chillies (Capsicum Annum) Coated With Mung-Bean Protein Isolate. Project Report. Universiti Sains Malaysia.

Mok, Kar Wei and Kooid, Pooi Yein and Yin Kuan, Tan and Mat Easa, Azhar Development Of Ice Lollies From Fresh Or Freeze Concentrated Sugar-Cane (Saccharum Offinarum) Juice And Hydrocolloids. Working Paper. Universiti Sains Malaysia.

P

PPSK, Pusat Pengajian Sains Kimia (2004) KIE 356E - FOOD AND PALM OIL CHEMISTRY FEB.-MARCH 04. [Teaching Resource]

PPSK, Pusat Pengajian Sains Kimia (2005) KIE 356E - FOOD AND PALM OIL CHEMISTRY MARCH 05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IEK 103 - OPERASI UNIT I FEB-MAC 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2002) IEK 103-3 - OPERASI UNIT I APRIL 02. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IEK 103-3 - UNIT OPERATIONS I FEB-MAC 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IEK 204 - OPERASI UNIT II SEPT-OKT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2002) IEK 204-3 - OPERASI UNIT II APRIL 02. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2001) IEK 204-3 - OPERASI UNIT II SEPT 01. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IEK 206 - OPERASI UNIT III FEB-MAC 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMG 103 - KIMIA MAKANAN MAC 05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMG 103-3 - KIMIA MAKANAN FEB-MAC 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMG 203 - ANALISIS KIMIA MAKANAN MEI 05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMG 203 - ANALISIS KIMIA MAKANAN OKT 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMG 204 - ANALISIS PERALATAN MAKANAN MEI 05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMG 204 - ANALISIS PERALATAN MAKANAN MEI 05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMG 204 - ANALISIS PERALATAN MAKANAN NOV.05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMG 204 - ANALISIS PERALATAN MAKANAN OKT 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMG 204 -ANALISIS PERALATAN MAKANAN OKT 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IMG 204/3 - ANALISIS PERALATAN MAKANAN SEPT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2006) IMG 208 - BIOTEKNOLOGI MAKANAN APRIL-MEI 06. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2001) IMG 301-4 - PEMPROSESAN MAKANAN I SEPT 01. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (1999) IMG 301-4 - PEMPROSESAN MAKANAN I SEPT 1999. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2001) IMG 303-3 - PENILAIAN DAN KAWALAN MUTU MAKANAN SEPT 01. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (1999) IMG 303-3 - PENILAIAN DAN KAWALAN MUTU MAKANAN SEPT 1999. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMG 305 - PEMBUNGKUSAN MAKANAN NOV.05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMG 305 - PEMBUNGKUSAN MAKANAN OCT 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IMG 305 - PEMBUNGKUSAN MAKANAN SEPT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IMG 305 - PEMBUNGKUSAN MAKANAN SEPT-OKT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMG 306 - PENILAIAN DAN JAMINAN MUTU MAKANAN FEB-MAC 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (1994) IMG 312-3 - TEKNOLOGI FERMENTASI APRIL 1994. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (1995) IMG 312-3 - TEKNOLOGI FERMENTASI APRIL 1995. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (1997) IMG 414-3 - PRINSIP PENGAWETAN MAKANAN II SEPT-OKT 1997. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (1994) IMG 416-3 - PENILAIAN DAN KAWALAN MUTU MAKANAN OKT-NOV 1994. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (1994) IMG 418-2 - PENGOLAHAN & PENGGUNAAN SISA PEMPROSESAN MAKANAN OKT-NOV 1994. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (1993) IMG 418-4 - PENGOLAHAN DAN PENGGUNAAN SISA PEMPROSESAN MAKANAN OKT-NOV 1993. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (1997) IMG 420-3 - PEMPROSESAN MAKANAN I SEPT-OKT 1997. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (1995) IMG110-3 DAN IMG 210-3 - MIKROBIOLOGI MAKANAN I APRIL 1995. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2001) IMK 103-2 - PENGENALAN SAINS DAN TEKNOLOGI MAKANAN SEPT 01. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY MAY 05 - BI. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY NOV.05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY OCT 04 - BI. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IMK 103E - PENGENALAN SAINS DAN TEKNOLOGI MAKANAN SEPT-OKT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IMK 103E – PENGENALAN SAINS & TEKNOLOGI MAKANAN SEPT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMK 104-3 - PEMAKANAN FEB-MAC 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IMK 105 - BIOKIMIA SEPT-OKT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2001) IMK 105-2 - BIOKIMIA SEPT 01. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2002) IMK 202-3 - BAHAN MAKANAN APRIL 02. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IMK 202-3 - KOMODITI MAKANAN SEPT-OKT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IMK 202/3 – KOMODITI MAKANAN SEPT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2006) IMK 204E - FOOD PRODUCT DEVELOPMENT APRIL-MEI 06. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2006) IMK 208 - PENGAWETAN DAN PEMPROSESAN MAKANAN I APRIL-MEI 06. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMK 208 - PENGAWETAN DAN PEMPROSESAN MAKANAN I MAC 05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2008) IMK 209 - SIFAT-SIFAT FIZIKAL MAKANAN JUN 08. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMK 209/2 - SIFAT-SIFAT FIZlKAL MAKANAN FEB 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2006) IMK 210 - PENGAWETAN DAN PEMPROSESAN MAKANAN APRIL-MEI 06. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMK 210/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN II FEB 04. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IMK 301E - FOOD INGREDIENTS SEPT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMK 302 - TEKNOLOGI PRODUK PRIMER TEMPATAN TERPILIH NOV.05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2003) IMK 302 - TEKNOLOGI PRODUK PRIMER TEMPATAN TERPILIH SEPT 03. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2008) IMK 307 - KESELAMATAN MAKANAN APRIL 08. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2005) IMK 307 - KESELAMATAN MAKANAN MAC 05. [Teaching Resource]

PPTI, Pusat Pengajian Teknologi Industri (2004) IMK 307-3 - KESELAMATAN MAKANAN FEB-MAC 04. [Teaching Resource]

Poe, Yi Shin (2006) The Effects Of Heat-Moisture Treatment On The Physicochemical Properties Of Sago (Metroxylon Sagu) Starch [TP416.S3 P743 2006 f rb]. Masters thesis, Universiti Sains Malaysia.

S

See, Ean Fang (2008) Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. Masters thesis, Universiti Sains Malaysia.

T

Tie, Adrina Pei Lang (2004) Physico-Chemical Properties Of Starch In Sago Palm (Metroxylon Sagu) At Different Growth Stages [TP416.S3 T559 2004 f rb] [Microfiche 7985]. Masters thesis, Universiti Sains Malaysia.

This list was generated on Thu Jul 24 08:26:36 2014 MYT.
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