The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products

by Aishah, M. S., Wan Rosli, W. I.
Published 2015

Antioxidant activity of shelf stable herbal seasoning incorporated with Pleurotus sajor-caju (oyster mushroom) powder

by Saiful Bahri, S., Wan Rosli, W. I.
Published 2024

The effect of bamboo shoot (Gigantochloa albociliata) addition on the physical properties and sensorial acceptability of beef patty

by Habibah B., Wan Rosli W. I.
Published 2024

Nutritive qualities of patties prepared with mixture of meat and oyster mushroom

by Wan Rosli, W. I., Solihah, M. A.
Published 2016

Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty

by Wan Rosli W. I., Solihah M. A
Published 2017

Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih

by Alice, C. L. V., Wan Rosli W. I.
Published 2017

Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents

by Fatariah, Z., Tengku Zulkhairuazha, T. Y., Wan Rosli, W. I.
Published 2016

The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter

by Nor Maihiza, M. S., Wan Rosli, W. I., Raushan, M.
Published 2016

Phytochemicals screening and total phenolic content of Malaysian Zea mays hair extracts

by Solihah, M.A., Wan Rosli, W.I., Nurhanan, A.R.
Published 2016

Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies

by Ng, Y. V., Tengku Alina T. I., Wan Rosli W. I.
Published 2023

The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta

by Wan Rosli W. I., Nordiana A. B., Wan Amir Nizam W. A.
Published 2021

Assessment of yeast, acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based water ke...

by Effarizah M. E., Uthumporn, U., Wan Rosli W. I., Koh, W. Y., Rosma A.
Published 2021

The development of legume-based yogurt by using water kefir as starter culture

by Wan Rosli W. I., Koh, W. Y., Lim, X. X., Uthumporn, U., Maizura M.
Published 2021

Value-added characteristics of palm fats improve the functional and nutritional qualities of meat products

by Babji, A.S., Alina A. R., Kebangsaan Malaysia Univ.,Bangi, Selangor (Malaysia).,Faculty of Science and Technology., School of Chemical Science and Food Technology., Wan Rosli, W.I., Malaysian Palm Oil Board (MPOB), 6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor (Malaysia), Affendy, S.M.Y.
Published 2013