Physical properties of food

All Items

• Development of Pomelo Pastille with the incorporation of Pomelo Pith

  Nurin Nabilah Binti Norizam Binti Norizam, Man Hin Heong, Noorakmar Ab Wahab

  116-133

• Quality Characteristics of Cookies Incorporated with Pili (Canarium ovatum) Nut Flour

  Angela Anak Gawai, Aemelda Nastiyana Anak Adin; Ivy Christy Josli; Lydia Nakolas, Jain Linton, Jabi Tananak, Bangun Prajanto Nusantoro, Yanty Noorzianna Abdul Manaf

  63-71

• The Effects of Polod (Arenga undulatifolia) Powder towards Physicochemical Properties and Sensory Attributes of Chicken Patties

  Alexander Zhi Yeong Chiong, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Man Hin Heong , Anthony Chai, Ramlah George @ Mohd Rosli, Wolyna Pindi

  69-80

• The Physicochemical Properties and Consumer Preferences of Three Popular Durian Varieties Cultivated in Pahang

  Soo Chin Lim, Nurul Hanisah Juhari, Ola Lasekan, Mohd Sabri Pak Dek, Noor Hadzuin Nik Hadzir

  119-128

• Utilization of Black Rice (Oryza sativa L. Indica) and Black Soybean (Glycine max L. Merr) in the Production of Protein- and Fiber-Rich Breakfast Flakes for School-Age Children

  Fania Dian Setiani, Ahmad Sulaeman, Zuraidah Nasution, Syifa Qolbiyah Nasir

  25-33