食品科学 | UCSI University

Effect of Partial Substitution of Wheat Flour with Commercial Resistant Starch on the Physicochemical Properties, Sensory Attributes and Consumer Acceptability of Mantou

Submitted by Daniel on Wed, 2018-03-14 14:22

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Survey on the Knowledge, Attitude and Practices of Breakfast Consumption among Primary Four and Primary Five Students in Sekolah Sri Lethia and Sekolah Sri Acmar in Klang

Submitted by Daniel on Wed, 2018-03-14 14:20

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Efects of Cane Sugar Concentrations and Fermentation Duration on Physicochemical Properties and Percentage of Recovery Volume of Red Dragon Fruit (Hylocereus polyrhizus) Enzymatic Drink

Submitted by Daniel on Wed, 2018-03-14 14:18

Read more about Efects of Cane Sugar Concentrations and Fermentation Duration on Physicochemical Properties and Percentage of Recovery Volume of Red Dragon Fruit (Hylocereus polyrhizus) Enzymatic Drink

Nutritionan Status and Physical Activity of Female Adolescents from Sri Sedaya and Sri Kuala Lumpur Private School

Submitted by Daniel on Wed, 2018-03-14 14:15

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Comparison of Different Types and Concentrations of Hydrocolloids on Fat Content and Sensory Properties of Instant Noodle

Submitted by Daniel on Wed, 2018-03-14 14:13

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Body Image Perception, Eating Attitude, Dietary Practices And Physical Activity Among Female Adolescents in Sekolah Seri Suria

Submitted by Daniel on Wed, 2018-03-14 14:10

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A Study On Inulin As Sugar Replacer On Muffin Substitute With Jackfruit Flour At Different Time And Temperature

Submitted by Daniel on Wed, 2018-03-14 14:08

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Food Survey On The Knowledge, Attitude And Practice On Breakfast Consumption Among A Levels Students In UCSI University

Submitted by Daniel on Wed, 2018-03-14 14:06

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Analysis Of Preservative (Benzoic Acid And Sorbic Acid) In Locally In Manufactured Canned Beverages By High-Performance Liquid Chromatography (HPLC)

Submitted by Daniel on Wed, 2018-03-14 14:05

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Sustainability Of Probiotic Supplements In Tablet Form To Simulated Gastric pH And Bile

Submitted by Daniel on Wed, 2018-03-14 14:03

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