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Showing results 13 to 32 of 38

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Title	Type	Issue Date
Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit International Food Research Journal (Malaysia), 20 (2), p. 587-591 Kulkarni, A.S.; Joshi, D.C.	Journal Contribution	2013
Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality International Food Research Journal (Malaysia), 26 (6), p. 1795-1802 Van Bockstaele, F.; Marikkar, J. M. N.; Nusantoro, B. P.; Y. N. Manaf; S. Mustafa,	Journal Contribution	2019
Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies Food Research (Malaysia), 5 (3), p. 190-202 Banhoro, O.; Songré-Ouattara, L. T.; Traoré Y.; Goubgou, M.; Bationo, F.; Savadogo, A.	Journal Contribution	2021
Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies International Food Research Journal (Malaysia), 27 (3), p. 557-567 Ho, L. H.; Pulsawat, M. M.	Journal Contribution	2020
The effects of unripe banana flour on resistant starch content and quality characteristics of gluten-free rice cookies Journal of Sustainability Science and Management (Malaysia), 16 (2), p. 68-79 Detchewa, Pakkwat; Prasajak, Patcharee; Sriwichai, Wichien; Moongngarm, Anuchita	Journal Contribution	2021
Evaluation of physical, nutritional and sensorial properties cookie supplied with Hibiscus sabdariffa L. seed powder (without shell) International Food Research Journal (Malaysia), 25 (3), p. 1281-1287 Nguyen, N. T. T.; Le, H. A. V.; Pham, D. A.; Tran, T. N. Y.	Journal Contribution	2018
Evaluation of physicochemical, rheological and sensory properties of wafer cream by replacing cocoa powder with carob pod and chicory root powders International Food Research Journal (Malaysia), 26 (3), p. 1059-1068 Seyedain Ardabili, S. M.; Habibzadeh, D.	Journal Contribution	2019
Evaluation of technology and sensory quality of cream cracker enriched with minced cobia (Rachycentron canadum) International Food Research Journal (Malaysia), 25 (3), p. 1197-1203 Salas-Mellado, M. M.; Gonçalves, L. S.	Journal Contribution	2018
Functional properties, antioxidant activities and storage stability of cookies from germinated brown rice and rice-potato starch composite flour Pertanika Journal of Tropical Agricultural Science (Malaysia), 42 (2), p. 503-518 Bolarinwa, Islamiyat Folashade; Muhammad, Kharidah	Journal Contribution	2019
Glycemic index of Coleus tuberosus crackers rich in resistant starch type III International Food Research Journal (Malaysia), 25 (1), p. 314-320 Nugraheni, M.; Hamidah, S.; Auliana, R.	Journal Contribution	2018
Healthier pineapple tart pastry using oleogel-based solid fat replacement Malaysian Journal of Nutrition (Malaysia), 27 (2), p. 327-333 Kah, Xuan Wong; Yong, Shaun Jie Sim; Henry, Christiani Jeyakumar	Journal Contribution	2021
Hypoglycemic effect of biscuits containing water-soluble polysaccharides from wild yam (Dioscorea hispida Dennts) or lesser yam (Dioscorea esculenta) tubers and alginate International Food Research Journal (Malaysia), 20(5), p. 2279-2285 Harijono; Estiasih, T.; Sunarharum, W. B.; Hartono, M. D.	Journal Contribution	2013
Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: study on nutritional, physical, colour and sensorial properties International Food Research Journal (Malaysia), 24 (6), p. 2442-2450 Ng, S. H.; Wan Amir Nizam Wan Ahmad; Wan Rosli Wan Ishak	Journal Contribution	2017
Indigenous pigmented corn (Zea mays L.) flour as substitute for all-purpose flour to improve the sensory characteristics and nutrient content of crackers Malaysian Journal of Nutrition, 24 (4), p. 617-625 Juanico, Clarissa B.; Sales, Zarah G.; Dizon, Erlinda I.; Hurtada, Wilma A.	Journal Contribution	2018
Influence of palm-based fluid shortening on the physical and textural properties of biscuits Journal of Oil Palm Research, 30 (2), p. 299-305 Nur Haqim Ismail; Miskandar Mat Sahri; Rafidah Abd Hamid	Journal Contribution	2018
Investigation of acrylamide levels in branded biscuits, cakes and potato chips commonly consumed in Pakistan International Food Research Journal (Malaysia), 23 (5), p. 2187-2192 Razia, S.; Bertrand, M.; Klaus, V.; Meinolf, G. L.	Journal Contribution	2016
Investigation of wheat - Anchote (Coccinia abyssinica (Lam.)) composite flours and baking temperature for cookies production Food Research (Malaysia), 5 (1), p. 252-265 Abera, S.; Melese, A. D.; Mitiku, D. H.	Journal Contribution	2021
Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics International Food Research Journal (Malaysia), 25 (3), p. 1204-1212 Silva, M. R.; Bolanho, B. C.; Egea, M. B.; Danesi, E. D. G.; Lemes, A. C.; Bragatto, M. M.; Carvalho, J. C. M.	Journal Contribution	2018
Produk dan khasiat belinjau Penanaman belinjau, p. 95-100 Faisal Abdurrahman	Book Section	2015
Quality assessment of flour and cookies from wheat, African yam bean and acha flours Food Research, 5 (1), p. 371-379 Adeyanju, J. A.; Babarinde, G. O.; Olanipekun, B. F.; Bolarinwa, I. F.	Journal Contribution	2021

Showing results 13 to 32 of 38

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