食品科学 | UCSI University

Sensory Evaluation of Low Fat Chicken Meatball Added With Guar Gum, Carrageenan And Whey Powder

Submitted by Daniel on Wed, 2018-02-28 14:41

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Survival of Encapsulated Lactobacillus Acidophilus LA-5(Extrusion Technique) In Yogurt During Refrigerated Storage

Submitted by Daniel on Wed, 2018-02-28 14:39

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Weight Status, Body Image Perception And Physical Activity of Malay Housewives in Kampung Chengkau Ulu, Negeri Sembilan

Submitted by Daniel on Wed, 2018-02-28 14:35

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Production of Sour Plum Flavoured Reduced-Fat Mayonnaise

Submitted by Daniel on Wed, 2018-02-28 14:31

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Production of Orange Flavoured Reduced-Fat Mayonnaise

Submitted by Daniel on Wed, 2018-02-28 14:29

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Nutritional Value & Sensory Evaluation of Reduced Fat "Kaya"

Submitted by Daniel on Wed, 2018-02-28 14:28

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Weight Status, Body Image Perception and Dietary Practices among Students in University College Sedaya International (UCSI)

Submitted by Daniel on Wed, 2018-02-28 14:12

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Food Habits,Dietary Intake and Total Cholesterol Level of Young Adults in Pusat Bandar Puchong, Selangor

Submitted by Daniel on Wed, 2018-02-28 14:09

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Food Nanotechnology: A Perspective of Food Science and Nutrition Students of University College Sedaya International

Submitted by liewmy on Fri, 2018-02-23 13:20

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A Study on Sensory Evaluation and the Nutritional Value of Increased Fibre Cookie using Jackfruit (Artocarpus Heterophyllus) Seed Flour as the Functional Ingredient

Submitted by liewmy on Fri, 2018-02-23 13:18

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