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Malaysian Agriculture Repository >
Browsing by Subject Biscuits
Showing results 1 to 20 of 38
Title | Type | Issue Date | Application of low calorie hypocholesterolemic structured lipid as potential bakery fat International Food Research Journal (Malaysia), 23 (2), p. 854-859 | Journal Contribution | 2016 |
Applications of composite flour in development of food products International Food Research Journal (Malaysia), 21(6), p. 2061-2074 | Journal Contribution | 2014 |
Chemical characteristics and organoleptic of gluten free toddler biscuits from mung bean flour, modified cassava flour and flaxseed Food Research (Malaysia), 5 (3), p. 342-350 | Journal Contribution | 2021 |
Consumer purchasing intent of brown rice cookies developed by MARDI Economic and Technology Management Review (Malaysia), 7, p. 31-36 | Journal Contribution | 2012 |
Determination of types of fat ingredient in some commercial biscuit formulations International Food Research Journal (Malaysia), 21(1), p. 277-282 | Journal Contribution | 2014 |
Development and quality evaluation of crackers enriched with edible insects International Food Research Journal (Malaysia), 25 (4), p. 1592-1599 | Journal Contribution | 2018 |
Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour International Food Research Journal (Malaysia), 23 (2), p. 475-481 | Journal Contribution | 2016 |
Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits International Food Research Journal (Malaysia), 21(1), p. 217-222 | Journal Contribution | 2014 |
Effect of incorporation of unripe plantain and mung bean malt flours on wheat flour on the chemical, physical and sensory properties of cookies International Food Research Journal (Malaysia), 26 (3), p. 959-967 | Journal Contribution | 2019 |
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 |
Showing results 1 to 20 of 38
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