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

由 Rosniyana Ahmad, Khairunizah Hazila Khalid
出版 2020

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

由 Rosniyana Ahmad, Hashifah Mohd Ali, Shariffah Norin Syed Abdullah
出版 2020

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

由 Hashifah Mohd Ali, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
出版 2020

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

由 Khairunizah Hazila Khalid, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
出版 2020

Nutritional value and glycemic index of Bario rice varieties

由 Daniel, Nicholas, Khairunizah Hazila Khalid, Chua, Hun Pin, Rosniyana Ahmad
出版 2020

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

由 Nicholas, Daniel, Chua, Hun Pin, Rosniyana Ahmad, Khairunizah Hazila Khalid
出版 2020

Consumer purchasing intent of brown rice cookies developed by MARDI

由 Rashilah Mohamad, Rosniyana Ahmad, Nur Fazliana Md. Noh, Nor Azlina Saari
出版 2023

Quality characteristics of organic and inorganic Maswangi rice variety

由 Rosniyana Ahmad, Khairunizah Hazila Khalid, Hashifah Md. Ali, Shariffah Norin Syed Abdullah
出版 2020

Development of small-scale food industries in northern Malaysia

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

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

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