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Malaysian Agriculture Repository >
Browsing by Subject Biscuits
Showing results 22 to 38 of 38
| Title | Type | Issue Date | | 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 |
| 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 | Journal Contribution | 2018 |
| Produk dan khasiat belinjau Penanaman belinjau, p. 95-100 | Book Section | 2015 |
| Quality assessment of flour and cookies from wheat, African yam bean and acha flours Food Research, 5 (1), p. 371-379 | Journal Contribution | 2021 |
| Resistant starch, amylose, and amylopectin content in breadfruit cookies as an alternative snack for individuals with diabetes mellitus Food Research, 5 (1), p. 394-400 | Journal Contribution | 2021 |
| Rice bran wax shortening process for application in biscuit sticks International Food Research Journal (Malaysia), 29 (4), p. 814-827 | Journal Contribution | 2022 |
| Structural and functional properties of major ingredients of biscuit International Food Research Journal (Malaysia), 25 (2), p. 462-471 | Journal Contribution | 2018 |
| Study on the effect of incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period Food Research (Malaysia), 5 (2), p. 191-200 | Journal Contribution | 2021 |
| Substitution of wheat flour with cauliflower flour in bakery products: effects on chemical, physical, antioxidant properties and sensory analyses International Food Research Journal (Malaysia), 22 (2), p. 532-538 | Journal Contribution | 2015 |
| Utilization of quinoa flour in cookie production International Food Research Journal (Malaysia), 24 (6), p. 2394-2401 | Journal Contribution | 2017 |
Showing results 22 to 38 of 38
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