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

by Khairunizah Hazila Khalid, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
Published 2020

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

by Rosniyana Ahmad, Hashifah Mohd Ali, Shariffah Norin Syed Abdullah
Published 2020

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

by Hashifah Mohd Ali, Rosniyana Ahmad, Shariffah Norin Syed Abdullah
Published 2020

Quality characteristics of organic and inorganic Maswangi rice variety

by Rosniyana Ahmad, Khairunizah Hazila Khalid, Hashifah Md. Ali, Shariffah Norin Syed Abdullah
Published 2020

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

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