Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies
พ.ศ. 2563
Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice
Universiti Malaysia Terengganu พ.ศ. 2563
Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha
Universiti Putra Malaysia พ.ศ. 2562
Incorporation of Pleurotus sajor-caju powder in cinnamon biscuit: Study on nutritional, physical, colour and sensorial properties
พ.ศ. 2560
Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers
Universiti Malaysia Terengganu พ.ศ. 2560
Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning
Universiti Sains Malaysia พ.ศ. 2559
Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability
Universiti Putra Malaysia พ.ศ. 2558
Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
Universiti Sains Malaysia พ.ศ. 2558
Combined microwave and hot air convective dehydration on physical and biochemical qualities of dried longan flesh
พ.ศ. 2556
Effect of cornsilk (Maydis stigma) addition in yeast bread: Investigation on nutritional compositions, textural properties and sensory acceptability