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

著者: Rosniyana Ahmad, Khairunizah Hazila Khalid
出版事項 2020

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

著者: Rosniyana Ahmad, Hashifah Mohd Ali, Shariffah Norin Syed Abdullah
出版事項 2020

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

著者: Hashifah Mohd Ali, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
出版事項 2020

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

著者: Khairunizah Hazila Khalid, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
出版事項 2020

Nutritional value and glycemic index of Bario rice varieties

著者: Daniel, Nicholas, Khairunizah Hazila Khalid, Chua, Hun Pin, Rosniyana Ahmad
出版事項 2020

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

著者: Nicholas, Daniel, Chua, Hun Pin, Rosniyana Ahmad, Khairunizah Hazila Khalid
出版事項 2020

Consumer purchasing intent of brown rice cookies developed by MARDI

著者: Rashilah Mohamad, Rosniyana Ahmad, Nur Fazliana Md. Noh, Nor Azlina Saari
出版事項 2023

Quality characteristics of organic and inorganic Maswangi rice variety

著者: Rosniyana Ahmad, Khairunizah Hazila Khalid, Hashifah Md. Ali, Shariffah Norin Syed Abdullah
出版事項 2020

Development of small-scale food industries in northern Malaysia

著者: Rosniyana Ahmad, Fauziah Fadzil, Noor Azmi Hashim (MARDI, Bukit Raya, Kedah (Malaysia). Bahagian Teknologi Makanan)
出版事項 2013

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

著者: Shariffah Norin Syed Abdullah, Khairunizah Hazila Khalid, Mohamad Zain Ahmad, Rosniyana Ahmad, Hashifah Mohd Ali
出版事項 2020