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

Tekijä Rosniyana Ahmad, Khairunizah Hazila Khalid
Julkaistu 2020

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

Tekijä Rosniyana Ahmad, Hashifah Mohd Ali, Shariffah Norin Syed Abdullah
Julkaistu 2020

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

Tekijä Hashifah Mohd Ali, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
Julkaistu 2020

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

Tekijä Khairunizah Hazila Khalid, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
Julkaistu 2020

Nutritional value and glycemic index of Bario rice varieties

Tekijä Daniel, Nicholas, Khairunizah Hazila Khalid, Chua, Hun Pin, Rosniyana Ahmad
Julkaistu 2020

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

Tekijä Nicholas, Daniel, Chua, Hun Pin, Rosniyana Ahmad, Khairunizah Hazila Khalid
Julkaistu 2020

Consumer purchasing intent of brown rice cookies developed by MARDI

Tekijä Rashilah Mohamad, Rosniyana Ahmad, Nur Fazliana Md. Noh, Nor Azlina Saari
Julkaistu 2023

Quality characteristics of organic and inorganic Maswangi rice variety

Tekijä Rosniyana Ahmad, Khairunizah Hazila Khalid, Hashifah Md. Ali, Shariffah Norin Syed Abdullah
Julkaistu 2020

Development of small-scale food industries in northern Malaysia

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

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

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