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

di Rosniyana Ahmad, Khairunizah Hazila Khalid
Pubblicazione 2020

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

di Rosniyana Ahmad, Hashifah Mohd Ali, Shariffah Norin Syed Abdullah
Pubblicazione 2020

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

di Hashifah Mohd Ali, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
Pubblicazione 2020

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

di Khairunizah Hazila Khalid, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
Pubblicazione 2020

Nutritional value and glycemic index of Bario rice varieties

di Daniel, Nicholas, Khairunizah Hazila Khalid, Chua, Hun Pin, Rosniyana Ahmad
Pubblicazione 2020

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

di Nicholas, Daniel, Chua, Hun Pin, Rosniyana Ahmad, Khairunizah Hazila Khalid
Pubblicazione 2020

Consumer purchasing intent of brown rice cookies developed by MARDI

di Rashilah Mohamad, Rosniyana Ahmad, Nur Fazliana Md. Noh, Nor Azlina Saari
Pubblicazione 2023

Quality characteristics of organic and inorganic Maswangi rice variety

di Rosniyana Ahmad, Khairunizah Hazila Khalid, Hashifah Md. Ali, Shariffah Norin Syed Abdullah
Pubblicazione 2020

Development of small-scale food industries in northern Malaysia

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

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

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