食品科学 | UCSI University

The Use Of Resistant Starch In Snack Foods: Effect On Sensory Properties And Proximal Composition

Submitted by Daniel on Wed, 2018-03-14 14:01

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Oxidative Stability Of Sunflower Oil Supplemented With Schizophyllum Commune Extracts During Accelerated Storage

Submitted by Daniel on Wed, 2018-03-14 13:58

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Effects Of Fermentation Duration And Cane Sugar Concentration On Microbiological Profile Of Red Dragon Fruit (Hylocereus polyrhizus) Enzymatic Drink

Submitted by Daniel on Wed, 2018-03-14 13:56

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Effects Of Headspace-Content Ratios In Different Size Of Air Tight Glass Jars On Physicochemical Properties And Microbiological Profile Of Red Dragon Fruit (Hylocereus polyrhizus) Enzymatic Drink

Submitted by Daniel on Wed, 2018-03-14 13:54

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Oxidative Stability Of Sunflower Oil Supplemented With Pleurotus Porrigens Extracts During Accelerated Storage

Submitted by Daniel on Wed, 2018-03-14 13:52

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Effect Of Green Tea On Pathogenic Bacteria

Submitted by Daniel on Wed, 2018-03-14 13:51

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Comparison Of The Survival Of Lactobacillus Acidophilus In Classic And Less Sugar Cultural Milk Drink Towards Low PH and Bile

Submitted by Daniel on Wed, 2018-03-14 13:48

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Effect Of Different Frying Temperatures On The Proximate And Sensory Profile Of Deep Fried Chicken Nugget

Submitted by Daniel on Wed, 2018-03-14 13:46

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Effect Of Unripe Green Banana Flour On The Physico-Chemical Properties, Sensory Characteristics And Consumers' Acceptability Of Chinese Steamed Bread

Submitted by Daniel on Wed, 2018-03-14 13:45

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Minimal Inhibitory Concentration (MIC) Determination Of Antimicrobial Compounds From Fruits Of Momordica Charantia L. Using acetone

Submitted by Daniel on Tue, 2018-03-13 10:56

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