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

af Rosniyana Ahmad, Khairunizah Hazila Khalid
Udgivet 2020

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

af Rosniyana Ahmad, Hashifah Mohd Ali, Shariffah Norin Syed Abdullah
Udgivet 2020

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

af Hashifah Mohd Ali, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
Udgivet 2020

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

af Khairunizah Hazila Khalid, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
Udgivet 2020

Nutritional value and glycemic index of Bario rice varieties

af Daniel, Nicholas, Khairunizah Hazila Khalid, Chua, Hun Pin, Rosniyana Ahmad
Udgivet 2020

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

af Nicholas, Daniel, Chua, Hun Pin, Rosniyana Ahmad, Khairunizah Hazila Khalid
Udgivet 2020

Consumer purchasing intent of brown rice cookies developed by MARDI

af Rashilah Mohamad, Rosniyana Ahmad, Nur Fazliana Md. Noh, Nor Azlina Saari
Udgivet 2023

Quality characteristics of organic and inorganic Maswangi rice variety

af Rosniyana Ahmad, Khairunizah Hazila Khalid, Hashifah Md. Ali, Shariffah Norin Syed Abdullah
Udgivet 2020

Development of small-scale food industries in northern Malaysia

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

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

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