Centre of Excellence for Research, Value Innovation and Entrepreneurship (CERVIE)

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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Antioxidant Properties Of Pisang Abu (Musa Paradisiaca) And Pisang Kapas (Musa Accuminata) Peel

Submitted by Daniel on Tue, 2018-03-13 10:55

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Knowledge, Attitude And Practices On Breakfast Consumption Among Lower Secondary Two Chinese Students Of SMK Taman Connaught

Submitted by Daniel on Tue, 2018-03-13 10:54

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Microbiological Quality Of Different Types Of Drinking Water Of An Organization In Kuala Lumpur

Submitted by Daniel on Tue, 2018-03-13 10:52

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Assessment Of Cadmium And Lead In The Organs Of Sardine (Sardinella gibbosa) In Selected Klang Valley Markets

Submitted by Daniel on Tue, 2018-03-13 10:51

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Assessment Of Cadmium Dan Lead In Saltwater Fish, Epinephelus Sexfasciatus (Sixbar Grouper) From Markets In Klang Valley

Submitted by Daniel on Tue, 2018-03-13 10:50

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