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Browsing by Subject Biscuits

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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 Rao, B. V. S. K.; Shanker, K. S.; Reddy, S. R. Y.; Prasad, R. B. N.; Kanjilal, S.; Lokesh, B. R.; Indrani, D.	Journal Contribution	2016
Applications of composite flour in development of food products International Food Research Journal (Malaysia), 21(6), p. 2061-2074 Mohd Fadzelly, A. B.; Lee, J. S.; Hasmadi, M.; Noorfarahzilah, M.; Sharifudin, M. S.	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 Amalia, L.; Setiarto, R. H. B.; Nuraulia, G. W.; Mariyani, N.	Journal Contribution	2021
Consumer purchasing intent of brown rice cookies developed by MARDI Economic and Technology Management Review (Malaysia), 7, p. 31-36 Rashilah Mohamad; Rosniyana Ahmad; Nur Fazliana Md. Noh; Nor Azlina Saari	Journal Contribution	2012
Determination of types of fat ingredient in some commercial biscuit formulations International Food Research Journal (Malaysia), 21(1), p. 277-282 Yanty, N. A. M.; Marikkar, J. M. N.; Abdulkarim, S. M.	Journal Contribution	2014
Development and quality evaluation of crackers enriched with edible insects International Food Research Journal (Malaysia), 25 (4), p. 1592-1599 Okwee-Acai, J.; Nakimbugwe, D.; Agea, J. G.; Akullo, J.; Obaa, B. B.	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 Nitithamyoung, A.; Nualkaekul, S.; Murtaza, M. A.; On-nom, N.; Chalermchaiwat, P.	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 Ritika, B. Y.; Baljeet, S. Y.; Reena, K.	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 Uzodinma, E. O.; Onwurafor, E. U.; Chikwendu, J. N.; Nwankwor, O. F.	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 Ng, Y. V.; Tengku Alina T. I.; Wan Rosli W. I.	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 Mabogo, F. A.; Mashau, M. E.; Ramashia, S. E.	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 Nurrulhidayah Ahmad Fadzlillah; Marikkar, J. M. N.; Miskandar Mat Sahri; Noor Raihana Abd. Rahman; Jaswir, I.	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 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

Showing results 1 to 20 of 38

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