食品科学 | UCSI University

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

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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

Assessment of Cadmium and Lead In The Organs Of Indian Mackerel (Rastrelliger kanagurta) From Klang Valley Markets

Submitted by Daniel on Tue, 2018-03-13 10:33

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Effect Of Different Cane Sugar Concentration And Fermentation Durations On Microbiological Profile And Percentage Of Recovery Volume Of Red Dragon Fruit (Hylocereus polyrhizus) Enzymatic Drink

Submitted by Daniel on Tue, 2018-03-13 10:32

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Measure Of Body Composition Among Male Students In UCSI University, Based On Country Of Residence Using Bioelectrical Impedance Analysis

Submitted by Daniel on Tue, 2018-03-13 10:29

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Activity-Guided Purification And Evaluation Of Free Radical Scavenging Components From Schizophyllum commune

Submitted by Daniel on Tue, 2018-03-13 10:28

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