Nutritional properties and organoleptic acceptability of traditional cakes made from MR 220 rice flour

by Rosniyana Ahmad, Khairunizah Hazila Khalid
Published 2020

Characteristics of local rice flour (MR 220) produced by wet and dry milling methods

by Khairunizah Hazila Khalid, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
Published 2020

Nutritional value and glycemic index of Bario rice varieties

by Daniel, Nicholas, Khairunizah Hazila Khalid, Chua, Hun Pin, Rosniyana Ahmad
Published 2020

Effects of aging on physico-chemical properties, nutritional compositions and cooking characteristics of Bario rice

by Nicholas, Daniel, Chua, Hun Pin, Rosniyana Ahmad, Khairunizah Hazila Khalid
Published 2020

Quality characteristics of organic and inorganic Maswangi rice variety

by Rosniyana Ahmad, Khairunizah Hazila Khalid, Hashifah Md. Ali, Shariffah Norin Syed Abdullah
Published 2020

A comparative study on the performance of sago flour in a deep-fat fried coating system

by Khairunizah Hazila Khalid, Mohamad Yusof Maskat, Wan Aida Wan Mustapha, Aminah  Abdullah
Published 2020

Nutritional composition and sensory properties of kuih baulu incorporated stabilised rice bran

by Shariffah Norin Syed Abdullah, Khairunizah Hazila Khalid, Mohamad Zain Ahmad, Rosniyana Ahmad, Hashifah Mohd Ali
Published 2020