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RAPID QUANTIFICATION OF FREE FATTY ACIDS IN VIRGIN COCONUT OIL BY FTIR SPECTROSCOPY.
- Published in:
- Malaysian Applied Biology, 2015, v. 44, n. 2, p. 45
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- Article
Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies.
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- International Food Research Journal, 2020, v. 27, n. 2, p. 252
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- Article
The development of legume-based yogurt by using water kefir as starter culture.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1219
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- Article
The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1249
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- Article
Assessment of yeast, acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based water kefir beverages in improving gastrointestinal tract digestive tolerance and inhibition against α-glucosidase.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 429
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- Article
Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties.
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- International Food Research Journal, 2017, v. 24, n. 6, p. 2442
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- Article
Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia.
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- International Food Research Journal, 2017, v. 24, n. 3, p. 1140
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- Article
Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih.
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- International Food Research Journal, 2015, v. 22, n. 3, p. 1124
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- Article
The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter.
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- International Food Research Journal, 2015, v. 22, n. 1, p. 311
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- Article
Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents.
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- International Food Research Journal, 2015, v. 22, n. 1, p. 208
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- Article
Nutritive qualities of patties prepared with mixture of meat and oyster mushroom.
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- International Food Research Journal, 2014, v. 21, n. 5, p. 2001
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- Article
The ability of Zea mays ears (Young Corn) powder in enhancing nutritional composition and changing textural properties and sensory acceptability of yeast bread.
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- International Food Research Journal, 2013, v. 20, n. 2, p. 799
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- Article
The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials.
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- International Food Research Journal, 2013, v. 20, n. 2, p. 783
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- Publication type:
- Article
Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability.
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- International Food Research Journal, 2013, v. 20, n. 1, p. 339
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- Article
The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products.
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- International Food Research Journal, 2013, v. 20, n. 1, p. 183
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- Article
Phytochemicals screening and total phenolic content of Malaysian Zea mays hair extracts.
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- International Food Research Journal, 2012, v. 19, n. 4, p. 1533
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- Article
Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty.
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- International Food Research Journal, 2012, v. 19, n. 3, p. 993
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- Article
Fat content and EPA and DHA levels of selected marine, freshwater fish and shellfish species from the east coast of Peninsular Malaysia.
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- International Food Research Journal, 2012, v. 19, n. 3, p. 815
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- Article
On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty.
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- International Food Research Journal, 2011, v. 18, n. 4, p. 1463
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- Article
Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju).
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- International Food Research Journal, 2011, v. 18, n. 2, p. 621
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- Article
Optimisation extraction procedure and identification of phenolic compounds from fractional extract of corn silk (Zea mays hair) using LC-TOF/MS system.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 1852, doi. 10.1007/s11694-018-9799-z
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- Article
Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients.
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- International Food Research Journal, 2024, v. 31, n. 1, p. 56, doi. 10.47836/ifrj.31.1.05
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- Article
Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans ( Theobroma cacao).
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 4, p. 441, doi. 10.1002/(SICI)1097-0010(199808)77:4<441::AID-JSFA46>3.0.CO;2-#
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- Article
Effect of Cinnamon Powder Addition on Nutritional Composition, Physical Properties and Sensory Acceptability of Butter Biscuits.
- Published in:
- Malaysian Journal of Nutrition, 2014, v. 20, n. 2, p. 245
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- Article