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Malaysian Agriculture Repository >
Browsing by Subject Biscuits
Showing results 10 to 29 of 38
Title | Type | Issue Date | Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies International Food Research Journal (Malaysia), 27 (2), p. 252-260 | Journal Contribution | 2020 |
Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits International Food Research Journal (Malaysia), 28 (1), p. 138-147 | Journal Contribution | 2021 |
Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality International Food Research Journal (Malaysia), 24 (suppl.), p. S355-S362 | Journal Contribution | 2017 |
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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | 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 | Journal Contribution | 2018 |
Healthier pineapple tart pastry using oleogel-based solid fat replacement Malaysian Journal of Nutrition (Malaysia), 27 (2), p. 327-333 | 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 | 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 | 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 | 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 | 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 | 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 | Journal Contribution | 2021 |
Showing results 10 to 29 of 38
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