食品科学 | UCSI University

Tolerance of Commercial Probiotic Strains to Low PH Bile

Submitted by liewmy on Fri, 2018-02-23 12:50

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Knowledge and Practices of Slimming Products, and Body Image Dissatisfaction among Chinese Mother in S.R.K©Chi Ming (2), Tangkak, Johor

Submitted by liewmy on Fri, 2018-02-23 12:46

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Knowledge and Pranctices of Slimming Products and Body Image Perception Among Working Ladies in Kuala Lumpur City Centre (KLCC)

Submitted by liewmy on Fri, 2018-02-23 12:42

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Development of Chinese Herbal Jam (Red Jujubes,Longan Fruits and Lily Bulbs) Enriched with Chrysanthemum Flowers

Submitted by liewmy on Fri, 2018-02-23 12:33

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Survival of Encapsulated Probiotics (Emulsion Technique) in Simulated Gastric ph

Submitted by liewmy on Fri, 2018-02-23 12:29

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An Evaluation on the Level of Knowledge on Nutritional Management, Dietary and Lifestyle Practices Towards Kidney Disease Among Dialysis Patients in Hemodialysis Muhibbah Segamat and Labis Branch

Submitted by liewmy on Fri, 2018-02-23 12:25

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Survival of Encapsulated Probiotic Using Extrusion Technique in Bile

Submitted by liewmy on Fri, 2018-02-23 12:22

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Optimization of Extraction Condition for Phenolic Antioxidant from Papaya (Carira sp.) Peels using Response Surface Methodology

Submitted by liewmy on Fri, 2018-02-23 12:19

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Survival of Encapsulated Probiotics (Emulsion Technique) in Simulated Gastric ph Solution

Submitted by liewmy on Fri, 2018-02-23 12:03

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Effects of Whey Powder on cooking Properties of Healthy Meatballs containing Legume Flours As Extenders

Submitted by liewmy on Fri, 2018-02-23 11:59

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