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 composition and sensory evaluation of dodol formulated with different levels of stabilised rice bran

by Rosniyana Ahmad, Hashifah Mohd Ali, Shariffah Norin Syed Abdullah
Published 2020

Improved quality and storage of rice flour (MR 220) by rice bran

by Hashifah Mohd Ali, 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

Consumer purchasing intent of brown rice cookies developed by MARDI

by Rashilah Mohamad, Rosniyana Ahmad, Nur Fazliana Md. Noh, Nor Azlina Saari
Published 2023

Quality characteristics of organic and inorganic Maswangi rice variety

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

Development of small-scale food industries in northern Malaysia

by Rosniyana Ahmad, Fauziah Fadzil, Noor Azmi Hashim (MARDI, Bukit Raya, Kedah (Malaysia). Bahagian Teknologi Makanan)
Published 2013

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