食品科学 | UCSI University

Optimization of Extraction condition for Phenolic Antioxidant from Mango(Mangifera SP) Peels using Response surface Methodology

Submitted by liewmy on Fri, 2018-02-23 11:57

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Optimistion of Extaction of Phenolic Compounds from Ananas Comusus Peels using response surface Methodology

Submitted by liewmy on Fri, 2018-02-23 11:52

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Knowledge on Dietary Fiber and Consumption of Dietary Fiber among Household Meal Planners in Hin Hua High School

Submitted by liewmy on Fri, 2018-02-23 11:48

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Production of Ice Cream Enriched With Red Dragon Fruit

Submitted by liewmy on Fri, 2018-02-23 11:35

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Development of Reduced Fat "Kaya Using Sy Milk

Submitted by liewmy on Fri, 2018-02-23 11:33

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Knowledge on Calcium and Consumption of Calcium Among Vegetarians in Wan For Temple

Submitted by liewmy on Fri, 2018-02-23 11:31

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Nutrition Knowledge, Attitude and Practice Among Food Science and Nutrition Students in UCS

Submitted by limjw on Thu, 2018-01-18 15:27

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Development of Chinese Herbal Jam With the Usage of Chinese Wolfberry Fruit, Licorice Root and Chrysanthemum Flower Enriched With Miniature Chinese Rose

Submitted by limjw on Thu, 2018-01-18 15:26

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A Survey Of Knowledge and Practices on Tea Among The White Collar Workers in Grafokscan Service Sdn Bhd, Sri Petaling

Submitted by limjw on Thu, 2018-01-18 15:25

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Production of High Eating Quality Fried Chicken Nuggets With Less Oil Absorption

Submitted by limjw on Thu, 2018-01-18 15:21

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