Interaksi kanji tepung gandum dengan agar Gracilaria changii dan kesannya terhadap kualiti produk roti putih /

Interaksi kanji tepung gandum dengan agar Gracilaria changii dan kesannya terhadap kualiti produk roti putih /

Saved in:

书目详细资料
主要作者:	Khairul Faizal Pa'ee
格式:	Thesis 图书
语言:	Malay
出版:	Bangi : Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2008
主题:	Universiti Kebangsaan Malaysia > Dissertations Dissertations, Academic > Malaysia Flour Agar Bread
标签:	添加标签没有标签, 成为第一个标记此记录!

相似书籍

Penggunaan beberapa jenis tepung sebagai penyalut pisang nipah (Musa sapientum) goreng /
由: Meutia Sandra
出版: (2004)

Studies on the cultivation and agar production of Gracilaria changii /
由: Shaharuddin Shafeei
出版: (1994)

Extraction, Characterisation And Application Of Agar From Gracilaria Sp
由: Wongsuban, Benchamaporn
出版: (1999)

Molecular taxonomic studies of Gracilaria changii from various locations using the random amplified polymorphic DNA (RAPD) technique /
由: Gan, Sook Yee
出版: (1999)

Molecular characterization of GDP mannose pyrophosphorylase, GDP-mannose-3',5'-epimerase and galactose-1phosphate uridylyltransferase recombinant proteins from Gracilaria changii I. abbott
由: Siow, Rouh San
出版: (2012)

Kesan Penggantian Separa Tepung Gandum Dengan Tepung Sukun (Artocarpus Communis) Ke Atas Sifat Fizikokimia Roti
由: Azimi, Nurazlina
出版: (2011)

Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour
由: Hana Meftah Elgubbi

Growth and agar characteristics of selected Gracilaria species under different cultivation methods
由: Far, Fong Chuen

Factors affecting the properties of breaded, fried poultry product /
由: Mohamad Yusof Maskat
出版: (2000)

Water-soluble graphene in agar gel as electrolyte for magnesium-air battery /
由: Liew, Siaw Ying
出版: (2020)

Kesan penambahan agar (Gracilaria changii) ke atas kualiti bebola ikan selayang (Decapterus maruadsi) /
由: Rohasmizah Hashim

Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties
由: Mohd. Jusoh, Yanti Maslina
出版: (2008)

Kesan parameter pengekstrakan dan kaedah pengeringan ke atas kandungan fenolik dan aktiviti antioksida daun cucur atap (Baeckea frutescens) serta penggunaannya dalam penghasilan roti berfungsi
由: Tengku Farizan Izzi Che Ku Jusoh

Physicochemical and Rheological Characterization of Malaysian Rice Flours and Starches
由: Mustapha, Nor Afizah
出版: (2007)

The proteomic analysis of commercial rice storage proteins in relation to nutrient quality and diabetes mellitus /
由: Nur Syazila binti Ramli
出版: (2019)

Antioxidant capacity of phoenix dactylifera linn extract and the effects towards calcium channel antagonist in the withdrawal syndrome of morphine induced rats
由: Ibrahim Haruna Sani

Power ultrasonic assisted mixing and proofing during bread making process
由: Che Pa, Nasrul Fikry
出版: (2014)

Effects of glazes on the keeping quality of bread
由: Abdullah, Rohaiza
出版: (2010)

Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4
由: Abdul Shukri, Farah Syahirah
出版: (2017)

Properties of pre-germinated rice grain, flour and starch, and use of the flour as texture modifier in crackers
由: Andiappan, Sarita
出版: (2013)

Preparation and characterisation of heat-treated and untreated red Balau/LDPE composites /
由: Lafia-Araga, Ruth Anayimi
出版: (2013)

Physical properties of sodium caseinate edible films and its application as coating on bread buns
由: Yap, Yuh Ming
出版: (2018)

Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
由: Ishak, Zuwariah
出版: (2006)

Cloning and sequence analysis of retrotransposons in Gracilaria changii /
由: Pravind Chandra
出版: (2005)

Rheological and physical properties of various flour extrudates at different barrel temperatures
由: Lim, Sue Shan
出版: (2016)

Genetic diversity of gracilaria changii and gracilaria edulis (Gracilariaceae, Rhodophyta) in Malaysia waters /
由: Yow, Yoon Yen
出版: (2014)

Penilaian Sifat-Sifat Fizikal, Nutrisi Dan Organoleptik Roti Dari Tepung Komposit
由: Ibrahim, Muhammad
出版: (2004)

Kesan Penggantian Separa Tepung Gandum, Tepung Biji Nangka (Artocarpus Heterophyllus) Dan Polidekstrosa Ke Atas Ciri-Ciri Kualiti Mufin Kurang Lemak
由: Muhamad, Siti Shafini
出版: (2007)

Bioinformatic analysis for micro RNAS discover in gracilaria changii /
由: Nor Kamila Kamaruzaman
出版: (2011)

Tissue culture and protoplast isolation of Gracilaria changii (Rhodophyta) /
由: Tan, Eng Lai
出版: (1999)

Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
由: Mohd Roby, Bizura Hasida
出版: (2020)

Pengaruh Saliniti Ke Atas Penghasilan Biomass, Kandungan Agar Dan Kekuatan Gel Agar Pada Rumpai Laut Gracilaria Edulis Dan Gracilaria Manilaensis
由: Mohd Hashim, Haliza
出版: (2004)

Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein
由: Nur Sharima Binti Abdullah

Survey of potential disease causing organisms associated with Gracilaria changii /
由: George, Annie
出版: (1998)

Studies on molecular sex markers for Gracilaria changii (Gracilariaceae, Rhodophyta) /
由: Sim, Mei Chea
出版: (2005)

Kesan suhu, tekanan dan jenis tepung terhadap ciri-ciri fizikokimia dan sensori salutan nuget ayam semasa penggorengan /
由: Salma Mohamad Yusop
出版: (2006)

Isolation and bioactivity screening of chemical constituents extracted from gracilaria changii
由: Tee, Ching Yee

Pengelasan jujukan protein Gracilaria changii menggunakan pengelas perambat balik /
由: Nur Shazila Mohamed
出版: (2009)

Treatment performance of heavy metals in landfill leachate using gracilaria changii
由: Arumugam, Nithiya
出版: (2021)

Isolation and determination of chemical compounds from red algae, Gracilaria manilaensis gracilaria sp. and G. changii and their bioactivities
由: Desy Fitrya, Syamsumir

Services hosted by the Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia with Cooperation MySyL Group