吉隆坡校区 | UCSI University

A Study On Inulin As Fat Replacer On Muffin Substituted With Chempedak Seed Flour At Different Time And Temperature

Submitted by Daniel on Tue, 2018-03-13 10:48

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Formulation Of New Polyphenol-rich Beverages And Its Stability Tests

Submitted by Daniel on Tue, 2018-03-13 10:47

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Assessment Of Heavy Metals Cadmium And Lead In Epinephelus sexfasciatus From Markets In Klang Valley

Submitted by Daniel on Tue, 2018-03-13 10:45

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The Effect Of Dietary Sodium On Blood Pressure In Older Adults And Elderly Population

Submitted by Daniel on Tue, 2018-03-13 10:42

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Antioxidant Properties: Effect Of Solid-To-Solvent Ratio, Different Particle Sizes And Storage Periods On Antioxidant Compounds And Capacities Stability Of Pegaga (Centella asiatica)

Submitted by Daniel on Tue, 2018-03-13 10:42

Read more about Antioxidant Properties: Effect Of Solid-To-Solvent Ratio, Different Particle Sizes And Storage Periods On Antioxidant Compounds And Capacities Stability Of Pegaga (Centella asiatica)

Addition Of Flaxseed Flour In Homestyle Noodle As A Functional Ingredient

Submitted by Daniel on Tue, 2018-03-13 10:40

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Study On Stability Of Phenolic Antioxidant Compounds And Antioxidant Capacities Of Mengkudu (Morinda Citrifolia)

Submitted by Daniel on Tue, 2018-03-13 10:39

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Study On Stability Of Phenolic Antioxidant Compounds And Antioxidant Capacities Of Misai Kucing (Orthosiphon Stamineus)

Submitted by Daniel on Tue, 2018-03-13 10:38

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Knowledge, Attitude, And Practice On Breakfast Among Third Year Students of Food Science And Nutrition In UCSI University

Submitted by Daniel on Tue, 2018-03-13 10:37

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The Use of Unripe Green Banana Flour As A Functional Ingredient In Home-style 'Pan Mee' Noodle...Effect On Physico-chemical Properties, Sensory Properties, And Consumer Acceptability

Submitted by Daniel on Tue, 2018-03-13 10:36

Read more about The Use of Unripe Green Banana Flour As A Functional Ingredient In Home-style 'Pan Mee' Noodle...Effect On Physico-chemical Properties, Sensory Properties, And Consumer Acceptability

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