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

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A

Abd Razak, Dzulkifli (2008) Better for us to be food sufficient. New Sunday Times.

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.

Ahmad, Siti Amarlena (2012) Study of hydrogen sulfide (H2S) adsorption by using coconut shell activated carbon. Masters thesis, Universiti Sains Malaysia.

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

Anis Jauharah, M. Z. and Daniel Robert, S and Wan Rosli, W. I. (2014) Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Individuals. Food and Nutrition Sciences, 5. pp. 2195-2202. ISSN 2157-9458

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

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

J

Jinap, S. and Wan Rosli, W. I. and Russly, A. R. and Nordin, L. M. (1998) Effect of Roasting Time and Temperature on Volatile Component Profiles during Nib Roasting of Cocoa Beans (Theobroma cacao). Journal of the Science of Food and Agriculture, 77. pp. 441-448. ISSN 1097-0010

L

Lim, J. Y. and Wan Rosli, W. I. (2013) The ability of Zea mays ears (Young Corn) powder in enhancing nutritional composition and changing textural properties and sensory acceptability of yeast bread. International Food Research Journal, 20 (2). pp. 799-804. ISSN 2231-7546

M

Marina, A. M. and Wan Rosli, W. I. and Noorhidayah, M. (2013) Quantitative Analysis of Peroxide Value in Virgin Coconut Oil by ATRFTIR Spectroscopy. The Open Conference Proceedings Journal, 4 (Supp.2). pp. 53-56. ISSN 2210-2892

Mohsin, S. S. J. and Nik Norliza, N. H. and Nik Fakurudin,, N. A. and Jamaruddin, M. A. and Ismail, A. A. and Wan Rosli, W. I. (2012) Scanning Electron Microscopic Investigation of the Eviscerated Strands of Perhentian Island Bohadschia spp. Annals of Microscopy , 12. pp. 10-13. ISSN 0219-2209

N

Ng, S. H. and Wan Rosli, W. I. (2013) Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability. International Food Research Journal, 20 (1). pp. 339-345. ISSN 2231-7546

Ng, Sze Han and Wan Ahmad, Wan Amir Nizam and Wan Rosli, W. I. (2016) Quality Characteristics of Pleurotus sajor-caju Powder: Study on Nutritional Compositions, Functional Properties and Storage Stability (Ciri Kualiti Serbuk Pleurotus sajor-caju: Kajian terhadap Komposisi Zat Pemakanan, Sifat Berfungsi dan Kestabilan Penyimpanan). Sains Malaysiana, 45 (11). pp. 1617-1623. ISSN 0126-6039

Nik Fakurudin,, N. A. and Solihah, M.A. and Wan Rosli, W. I. (2013) Ultra structural Description of Young Corn (Zea mays L) Ear. Annals of Microscopy , 13. pp. 14-22. ISSN 0219-2209

Nurhanan, A. R. and Wan Rosli, W. I. and Mohsin, S. S. J. (2012) Total Polyphenol Content and Free Radical Scavenging Activity of Cornsilk (Zea mays hairs) (Kandungan Polifenol Jumlah dan Aktiviti Perencatan Radikal Bebas dalam Rerambut Jagung Muda (Zea mays Hairs). Sains Malaysiana, 41 (10). pp. 1217-1221. ISSN 0126-6039

Nurhanan, A.R. and Wan Rosli, W. I. (2013) Evaluation of Polyphenol Content and Antioxidant Activities of Some Selected Organic and Aqueous Extracts of Cornsilk (Zea mays Hairs). Journal of Medical and Bioengineering (JOMB), 1 (1). pp. 47-50. ISSN 2301-3796

Nurul, A. A. and Jonathan, M. A. and Jamaruddin, M. A. and Wan Rosli, W. I. (2014) Immunomodulatory Effects of Oyster Mushroom (Pleurotus sajor-caju) Extract In Balb/c Mice. Research & Reviews in Pharmacy and Pharmaceutical sciences, 3 (3). pp. 27-32. ISSN 2320-1215

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.

R

Rama Chanderam, Chandra Segar (2009) Halal Marketing In Food And Non Food Product. (The Case Of Nestle And Colgate Palmolive). Masters thesis, Universiti Sains Malaysia.

S

Saiful, B.S. and Wan Rosli, W. I. (2016) Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning. International Food Research Journal, 23 (1). pp. 262-268. ISSN 2231 7546

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.

Solihah, M.A. and Wan Rosli, W. I. (2012) Phytochemicals screening and total phenolic content of Malaysian Zea mays hair extracts. International Food Research Journal, 19 (4). pp. 1533-1538. ISSN 2231-7546

Sze , Han Ng and Sathyasurya, Sathyasurya Daniel Robert and Wan Ahmad, Wan Amir Nizam and Wan Rosli, W. I. (2017) Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chemistry. pp. 358-368. ISSN 0308-8146

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.

W

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 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 Babji, A.S. and Alina, A. R. and Mohd Suria, A. Y. and Foo, S. P. (2003) Palm Fats as Animal Fat Analogues in Beef Burgers. ASEAN Food Journal, 12 (4). pp. 191-197. ISSN 2231-7546

Wan Rosli, W. I. and Babji, A.S. and Aminah, A. (2007) Lipid Profile, Apparent Digestibility and Protein Efficiency Ratio of Sprague Dawley Rats Fed With Red Palm Fat Diets. ASEAN Food Journal, 14 (3). pp. 153-160. ISSN 2231-7546

Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd Malik, O. (2004) Carotene contents of processed meats blended with palm fats. ASEAN Food Journal, 13 (4). pp. 201-210. ISSN 2231-7546

Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd Malik, O. (2005) Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats. Malaysian Journal Of Nutrition, 11 (2). pp. 165-175. ISSN 1394-035X

Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd Malik, O. (2006) Vitamin E contents of processed meats blended with palm oils. Journal of Food Lipids, 13. pp. 186-198. ISSN 1745-4522

Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd. Malik, O. (2010) Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils. International Journal of Food Sciences and Nutrition, 61 (5). pp. 519-535. ISSN 1465-3478

Wan Rosli, W. I. and Daniel Robert, S and Anis Jauharah, M. Z. (2014) Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products. In: International Conference on Food Innovation (INNOVAFOOD-2014), 27th to 29th August 2014, Pulau Pinang, Malaysia.

Wan Rosli, W. I. and Jasmine, K. and Mohsin, S. S. J. and Farid, C. G. (2010) Variable pressure scanning electron microscopy (VPSEM) and atomic absorption spectrometer characterization of Zea mays (Maydis stigma) hairs. Malaysian Journal of Microscopy, 4 (1). pp. 64-72. ISSN 18237010

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 Nurhanan, A. R. and Farid, C. G. and Mohsin, S. S. J. (2010) Effect of Sodium Hydroxyde (NaOH) and Sodium Hypochlorite (NaHClO) on Morphology and Mineral Concentration of Zea mays Hairs (cornsilk). Annals of Microscopy , 10. pp. 4-10. ISSN 0219-2209

Wan Rosli, W. I. and Nurhanan, A. R. and Mohsin, S. S. J. and Farid, C. G. (2008) Aqueous, Alcoholic Treated and Proximate Analysis of Maydis stigma (Zea mays Hairs). Annals of Microscopy , 8. pp. 66-72. ISSN 0219-2209

Wan Rosli, W. I. and Nurhanan, A. R. and Solihah, M.A. and Mohsin, S. S. J. (2011) Cornsilk (Zea mays Hairs) Improves Nutrient, Physical Traits without Affecting Sensory Properties of Chicken Patties (Sutera Jagung (Rambut Zea mays) Memperbaiki Nutrien, Ciri-Ciri Fizikal Tanpa Mengubah Sifat-Sifat Penilaian Deria Burger Ayam). Sains Malaysiana, 40 (10). pp. 1165-1172. ISSN 0126-6039

Wan Rosli, W. I. and Nurhanan, A. R. and Solihah, M.A. and Mohsin, S. S. J. (2011) Cornsilk Improves Nutrient Content and Physical Characteristics of Beef Patties (Sutera Jagung Memperbaiki Kandungan Nutrien dan Ciri-Ciri Fizikal Burger Daging). Sains Malaysiana, 40 (2). pp. 155-161. ISSN 0126-6039

Wan Rosli, W. I. and Nurhanan, A. R. and Solihah, M.A. and Mohsin, S. S. J. (2010) Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties. World Academy of Science, Engineering and Technology, 4. pp. 1108-1112. ISSN 2010-3778

Wan Rosli, W. I. and Nurul Aliim, Z. A. (2016) Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient. Australian Journal of Basic and Applied Sciences, 10 (11). pp. 300-306. ISSN 2309-8414

Wan Rosli, W. I. and Rohana, A. J. and Gan, Siew Hua and Noor Fadzlina, H. and Rosliza, H. and Helmy , H. and Mohd Nazri, S. and Mohd Ismail , I. and Shaiful Bahri, I. and Wan Mohamad, W. B. and Kamarul Imran, M. (2012) Fat content and EPA and DHA levels of selected marine, freshwater fish and shellfish species from the east coast of Peninsular Malaysia. International Food Research Journal, 19 (3). pp. 815-821. ISSN 2231-7546

Wan Rosli, W. I. and Solihah, M.A. (2012) Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty. International Food Research Journal, 19 (3). pp. 993-999. ISSN 2231-7546

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

Wan Rosli, W. I. and Solihah, M.A. and Mohsin, S. S. J. (2011) On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty. International Food Research Journal, 18 (4). pp. 1463-1469. ISSN 2231-7546

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 Solihah, M.A. and Shazwan, Z. (2013) The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials. International Food Research Journal, 20 (2). pp. 783-789. ISSN 2231-7546

This list was generated on Mon Aug 21 22:27:36 2017 MYT.
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