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Showing 1 - 20 results of 39 for search '"Cooking"', query time: 0.02s Refine Results
  1. 1
    Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens
    by Navid, Saeid
    Published 2010
    Subjects: “...Cooking (Papaya)...”
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  2. 2
    Exploration of the Chetti culinary heritage and practices: the Peranakan Indian cuisine of Malaysia / Nurul Hanis Mohd Fikri
    by Mohd Fikri, Nurul Hanis
    Published 2022
    Subjects: “...Cooking...”
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  3. 3
    The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa
    by Mat Isa, Mariati
    Published 2002
    Subjects: “...Cooking...”
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  4. 4
    Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan
    by Caliskan, Aziz
    Published 2020
    Subjects: “...Cooking...”
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  5. 5
    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
    by Abd Latip, Razam
    Published 2012
    Subjects: “...Cooking (Oils and fats) ...”
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  6. 6
    The Effects Of Verbal Problem Solving Instruction On Students' Structuring Acquisition and Retention Of Knowledge In Methods Of Cooking
    by Ahmad Shah, Aliah
    Published 2005
    Subjects: “...Cooking...”
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  7. 7
    The perception towards the uniqueness of Kelantan's traditional desserts / Nurfarahin Aloha
    by Aloha, Nurfarahin
    Published 2014
    Subjects: “...Cooking...”
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  8. 8
    Influence Of Ph And Different Emulsion Components On Stability And Physicochemical Properties Of Canola Oil-In-Water Emulsion
    by Rasnani, Negar Mohammadian
    Published 2010
    Subjects: “...Cooking (Canola oil)...”
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  9. 9
    Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
    by Zakaria, Adilah
    Published 2016
    Subjects: “...Cooking (Potatoes)...”
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  10. 10
    Effects of different operating conditions of air fryer and convection oven on the quality of moist chocolate cake
    by Mior Zakuan Azmi, Mazidah
    Published 2019
    Subjects: “...Convection oven cooking...”
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  11. 11
    The transmission processes of the Traditional Food Knowledge (TFK) of the Malay traditional Hari Raya foods and generation practices / Mohd Shazali Md Sharif
    by Md Sharif, Mohd Shazali
    Published 2018
    Subjects: “...Cooking...”
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  12. 12
    Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat
    Subjects: “...Sous-vide cooking...”
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  13. 13
    Effects of Ingredient Substitution on Processed Cheese
    by Ahmad, Karimah
    Published 1996
    Subjects: “...Ingredient substitutions (Cooking)....”
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  14. 14
    Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting
    Subjects: “...Roasting (Cooking)....”
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  15. 15
    Dietary exposure assessment of antibiotic residues in chicken meat from selected chicken slaughterhouses in Peninsular Malaysia
    by Md Rodzi, Marzura
    Published 2018
    Subjects: “...Cooking (Meat)...”
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  16. 16
    Commodification of Baba Nyonya food heritage in Malacca /
    by Luebe, Douglas Burke
    Published 2016
    Subjects: “...Cooking, Peranakan....”
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  17. 17
    Kesan penceluran dan penyimpanan sejukbeku terhadap kualiti lada Benggala hijau (Capsicum annuum L.var bell pepper) /
    Subjects: “...Blanching (Cooking)....”
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  18. 18
    Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")
    by Kyaw, Zay Ya
    Published 1998
    Subjects: “...Steaming (Cooking)....”
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  19. 19
    Effects of Cooking and Chill-Reheating On Lipid and Flavor Characteristics Of S. Commerson and S. Guttatus
    by Rahimabadi, Eshagh Zakipoor
    Published 2008
    Subjects: “...Cooking...”
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  20. 20
    Interdigitated electrode (IDE) sensor for frying oil degradation assessment during heating
    Subjects: “...Cooking (Oils and fats)...”
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