Faculty of Applied Science | UCSI University

Low Fat Meatballs Containing Legume Flours as Extenders:Nutrient Composition & Sensory Evaluation

Submitted by limjw on Thu, 2018-01-11 15:57

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Effects of Olive Oil Addition to Corn Oil Domestic Frying on The Lipid Oxidation

Submitted by limjw on Thu, 2018-01-11 15:56

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Development of Chinese Herbal Jam (Red Jujube,Longan & Lily Bulb): Microbiolgical Physicochemical & Sensory Evaluation

Submitted by limjw on Thu, 2018-01-11 15:52

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Effect of Alpha-Tocopherols Incorporation in Corn Oil on Its Resistance to Frying Temperature

Submitted by limjw on Thu, 2018-01-11 15:50

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Viability Test of Probiotic Strains in Commercial Cultured Milk Drinks Upon Reaching Consumers

Submitted by limjw on Thu, 2018-01-11 15:46

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Study of the Effect of Drying & Storage Period on the Physicochemical Properties of Red & White Dragon Fruit Metacarp

Submitted by limjw on Thu, 2018-01-11 15:42

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Development of a Low Calorie Red Dragon Fruit Jam

Submitted by limjw on Thu, 2018-01-11 15:41

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Development of Chines Herbal Jam (Chinese Wolfberry Fruit,Licorice Root,Chrysanthemum Flower): Microbiological,Physicochemical & Sensory Evaluation

Submitted by limjw on Thu, 2018-01-11 15:38

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A Study on Fatty Acids Compositions Of Oil Through Fourier Transform Infrared (FTRI) Spectroscopy And Gas Chromatography (GC)

Submitted by limjw on Thu, 2018-01-11 15:36

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Low Fat Meatballs Containing Legume Flours As Extenders: Physicochemical Characteristics

Submitted by limjw on Thu, 2018-01-11 15:35

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