Pemformulasian tauhu telur herba berantipengoksida /

Pemformulasian tauhu telur herba berantipengoksida /

Saved in:

書目詳細資料
主要作者:	Maizura Murad (Author)
格式:	Thesis 圖書
語言:	Malay
主題:	Universiti Kebangsaan Malaysia > Dissertations. Dissertations, Academic > Malaysia. Cooking (Tofu). Antioxidants.
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

相似書籍

Effects of coagulants, processing variables and milky extract of kenaf seed-to-soybean ratios on the physicochemical property and texture profile of kenaf (Hibiscus cannabinus L.) seed-based tofu
由: Giwa, Ibrahim Shafa'atu
出版: (2021)

Kesan penceluran dan penyimpanan sejukbeku terhadap kualiti lada Benggala hijau (Capsicum annuum L.var bell pepper) /
由: Norafida Azizzuddin

Eliciting chefs’ creativity in utilising Malaysian local herbs in the development of modern Malaysian cuisine
由: Zainal Abidin, Muhammad Rezza
出版: (2023)

Pencirian fizikokimia, ciri berfungsi serta penerimaan telur bertambah nilai /
由: Marina Abdul Manaf

Keselamatan ubat herba : kajian ke atas peruntukan undang-undang terhadap pemprosesan, jualan dan mekanisma kawalan di Malaysia /
由: Norzelawati binti Umar
出版: (2010)

Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens
由: Navid, Saeid
出版: (2010)

Detection and characterization of bacillus cereus isolated from fried rice /
由: Kadhim, Nisreen Jawad

Exploration of the Chetti culinary heritage and practices: the Peranakan Indian cuisine of Malaysia / Nurul Hanis Mohd Fikri
由: Mohd Fikri, Nurul Hanis
出版: (2022)

The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa
由: Mat Isa, Mariati
出版: (2002)

Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan
由: Caliskan, Aziz
出版: (2020)

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening
由: Abd Latip, Razam
出版: (2012)

Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat
由: Ishamri Ismail

Potensi petunjuk aras kerosakan minyak sawit olein terkitar semula /
由: Ili Afiqa Ab. Kadir

Characterization and evaluation of developed protected fat from used cooking oil
由: Kalam, Mohamad Asrol
出版: (2022)

Sintesis berenzim Setil Kakaoat daripada Distilat Asid lemak koko dan penggunaannya dalam pemformulasian gincu /
由: Yap, Samuel Kian Chee
出版: (2010)

The Effects Of Verbal Problem Solving Instruction On Students' Structuring Acquisition and Retention Of Knowledge In Methods Of Cooking
由: Ahmad Shah, Aliah
出版: (2005)

The perception towards the uniqueness of Kelantan's traditional desserts / Nurfarahin Aloha
由: Aloha, Nurfarahin
出版: (2014)

Synthesis and characterization of waste cooking oil-based polyurethane solid polymer electrolyte for DSSC application / Wan Norfirdaus Wan Salleh
由: Wan Salleh, Wan Norfirdaus
出版: (2019)

Pemformulasian bebola ayam menggunakan minyak sawit dan lemak sawit merah sebagai gantian lemak ayam /
由: Chia, Kim Loong

Pencirian dan kesan kontraseptif protein M1 yang terlibat dalam proses pelakuran sperma-telur Hamster (Mesocricetus auretus) /
由: Alene Tawang
出版: (2003)

Pemencilan sebatian kimia daripada Goniothalamus ridleyi (annonaceae) dan Cratixylum arborescens (guttiferae) /
由: Samsiah Jusoh

Determination of heavy metal content and antioxidant activity in medicinal and edible ferns, blechnum orientale l. and diplazium esculentum retz. /
由: Al-Saidi, Hind Shnawa Jasim

Antioxidant activity of papaya fruits at different maturity stages during storage and processing /
由: Addai, Zuhair Radhi

Antioxidant activity of pink guava fruits /
由: Musa, Khalid Hamid Ahmed

Komposisi kimia, aktiviti biologi dan pembangunan produk makanan berasaskan herba Kacangma (Leonurus sibiricus L.) /
由: Chua, Hun Pin
出版: (2010)

Influence Of Ph And Different Emulsion Components On Stability And Physicochemical Properties Of Canola Oil-In-Water Emulsion
由: Rasnani, Negar Mohammadian
出版: (2010)

Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
由: Zakaria, Adilah
出版: (2016)

Effects of different operating conditions of air fryer and convection oven on the quality of moist chocolate cake
由: Mior Zakuan Azmi, Mazidah
出版: (2019)

The effect of brand image and brand personality towards satisfaction and loyalty intention in the context Sabah beverage product
由: Chang, Augustina Mei Xin
出版: (2016)

Characterisation of buffalo (bubalus bubalis) bone gelatin extracted using acid and papain pre-treatment
由: Muhammad Yazid Samatra
出版: (2023)

Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
由: Norazlina Mohammad Ridhwan
出版: (2023)

Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid
由: Hevenney Vianie Heroney
出版: (2020)

Characterisation of bario rice flour and its potential application in the development of gluten-free bread
由: Macdalyna Esther Ronie
出版: (2023)

The transmission processes of the Traditional Food Knowledge (TFK) of the Malay traditional Hari Raya foods and generation practices / Mohd Shazali Md Sharif
由: Md Sharif, Mohd Shazali
出版: (2018)

Aktiviti antipengoksida dan antimikrob ekstrak polygonum minus dan melicope lunu-ankenda ke atas mutu penyimpanan sosej ayam /
由: Noriham Abdullah
出版: (2005)

Penghasilan serbuk betik (carica papaya L.) varieti sekaki sejukbeku dan kesan ke atas ciri-ciri fiziko-kimia dan antioksida minuman yogurt /
由: Farahniza Zainul

Status antioksidan cili kulai (capsicum annuum) semasa pemasakan dan penyimpanan pada suhu rendah /
由: Tan, Chung Keat

Kesan penambahan herba tempatan dan jenis bahan alat penggorengan terhadap perubahan fizikokimia minyak goreng /
由: Rahmat Baki Rusman
出版: (2011)

Antioxidant properties of Black tea in palm oil based products /
由: Sonita Syarifah
出版: (2010)

Analysis of computational errors in division of whole numbers among form one students in Aitutaki, Cook Islands /
由: Upu, Strickland
出版: (2003)

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