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  1. 1
    Effects of broken rice and taro root as sources of starch on the physical properties and microstructure of extruded fish feed
    由 De Cruz, Clement Roy
    出版 2014
    主題: “...Food Analysis...”
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  2. 2
    The chemical composition of ikan bilis : a marine fish of Malaya /
    由 Svasti, M. C. T.
    出版 1953
    主題: “...Food Analysis....”
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  3. 3
    Biochemical evaluation of phenolic compounds in local and imported honey /
    由 Fatin Syahirah Sani
    出版 2009
    主題: “...Food Analysis....”
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  4. 4
    Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas
    由 Kavousi, Parviz
    出版 2014
    主題: “...Food - Analysis...”
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  5. 5
    Effect of food simulating liquids on bulk-fill composites : a dynamic analysis approach /
    主題: “...Food Analysis....”
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  6. 6
    Moisture content detection in anchovy sauce using microstrip sensor
    由 Fadhil, Omar Ayad
    出版 2014
    主題: “...Food - Analysis ...”
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  7. 7
    Effects of wall materials and encapsulation techniques on composition, stability and dissolution profile of bioactive compounds in red tamarillo fraction powders
    由 Ramakrishnan, Yogeshini
    出版 2018
    主題: “...Food - Analysis...”
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  8. 8
    Yield, physico-chemical and nutritional characteristics of MR219 rice mutants and their effects on glycemic index and responses in Balb/c mice
    由 Kadar, Asma Ilyani
    出版 2018
    主題: “...Food - Analysis...”
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  9. 9
    Characterization of exopolysaccharides from probiotic Lactobacillus strains isolated from traditional Malaysian foods
    主題: “...Food - Analysis...”
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  10. 10
    Macromolecular studies of spring roll pastry : processing, storage and stabilisation /
    由 Sim, Beng Joo
    出版 1995
    主題: “...Food Analysis....”
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  11. 11
    Perkembangan kaedah analisis voltammetri pelucutan denyut pembezaan bagi kurkumin /
    由 Jahimin Asik @ Abd. Rashid
    出版 1999
    主題: “...Food Analysis...”
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  12. 12
    Encapsulation of functional oils by spray drying and their stability in spray-dried powder
    主題: “...Food -- Analysis flavor...”
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  13. 13
    Trace analysis of pesticide residues in fruits and vegetables by GC-MS /
    由 Koay, Hun Lee
    出版 2002
    主題: “...Pesticide residues in food Analysis....”
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  14. 14
    Pesticide residues analysis of fruits and vegetables via chromatographic techniques employing newly developed extraction and clean-up methods /
    由 Asha Kumari
    出版 2006
    主題: “...Pesticide residues in food Analysis....”
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  15. 15
    The effect of heating on the antioxidants content in edible oil /
    由 Premanand Krishnan
    出版 2010
    主題: “...Food Analysis....”
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  16. 16
    Physicochemical and antioxidant properties of pomelo residues using different drying methods and kinetic models of naringin degradation
    由 Abd Rahman, Nur Farhana
    出版 2020
    主題: “...Food - Analysis...”
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  17. 17
    Development of multiplex PCR assay for the detection of five non-halal species in Islamic foods /
    由 Razzak, Md. Abdur
    出版 2015
    主題: “...Food Analysis...”
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  18. 18
    Evaluation of antioxidant and fibrinolytic activities of hot aqueus extracts of Pleurotus pulmonarius (FRIES) quélet hybrids /
    由 Ummu Humaira Hassan
    出版 2017
    主題: “...Food Analysis....”
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  19. 19
    Determination of hesperidin in food by ultra performance liquid chromatography /
    由 Chee, Pui Har
    出版 2013
    主題: “...Food Analysis....”
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  20. 20
    Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods
    主題: “...Food - Analysis...”
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