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

অনুযায়ী Rosniyana Ahmad, Khairunizah Hazila Khalid
প্রকাশিত 2020

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

অনুযায়ী Rosniyana Ahmad, Hashifah Mohd Ali, Shariffah Norin Syed Abdullah
প্রকাশিত 2020

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

অনুযায়ী Hashifah Mohd Ali, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
প্রকাশিত 2020

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

অনুযায়ী Khairunizah Hazila Khalid, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
প্রকাশিত 2020

Nutritional value and glycemic index of Bario rice varieties

অনুযায়ী Daniel, Nicholas, Khairunizah Hazila Khalid, Chua, Hun Pin, Rosniyana Ahmad
প্রকাশিত 2020

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

অনুযায়ী Nicholas, Daniel, Chua, Hun Pin, Rosniyana Ahmad, Khairunizah Hazila Khalid
প্রকাশিত 2020

Consumer purchasing intent of brown rice cookies developed by MARDI

অনুযায়ী Rashilah Mohamad, Rosniyana Ahmad, Nur Fazliana Md. Noh, Nor Azlina Saari
প্রকাশিত 2023

Quality characteristics of organic and inorganic Maswangi rice variety

অনুযায়ী Rosniyana Ahmad, Khairunizah Hazila Khalid, Hashifah Md. Ali, Shariffah Norin Syed Abdullah
প্রকাশিত 2020

Development of small-scale food industries in northern Malaysia

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

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

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