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Browsing by Subject Doughs

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Title	Type	Issue Date
Changes in chemical composition and total energy as affected by fermentation and/or cooking of pearl millet flour supplemented with Moringa or fenugreek seeds flour International Food Research Journal (Malaysia), 24 (4), p. 1562-1570 Azhari A. M. N.; Adiamo O. Q.; Awad R. M.; Babiker E. E.	Journal Contribution	2017
Changes in flour quality of four Iraqi wheat varieties during storage Pertanika Journals, 42 (1), p. 15-25 Alhendi, Abeer Salh; Almukhtar, Balsam Qays; Al-haddad, Farah Mueen	Journal Contribution	2019
Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread International Food Research Journal (Malaysia), 21 (5), p. 1869-1875 Adeboye, A. S.; Babajide, J. M; Shittu, T. A	Journal Contribution	2014
Effect of mixing period, water and sugar on the sesame cracker dough stickiness International Food Research Journal, 23 (suppl.), p. S249-S254 Tan, S. B.; Rosnah Shamsudin; Mohd Afandi Mohammed; Nur'Aliaa Abdul Rahman	Journal Contribution	2016
Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality International Food Research Journal (Malaysia), 24 (suppl.), p. S355-S362 Nurrulhidayah Ahmad Fadzlillah; Marikkar, J. M. N.; Miskandar Mat Sahri; Noor Raihana Abd. Rahman; Jaswir, I.	Journal Contribution	2017
Effect of processing conditions on physico-chemical and textural properties of shami kebab International Food Research Journal (Malaysia), 21(1), p. 223-228 Pandey, M. C.; Harilal, P. T.; Radhakrishna, K.	Journal Contribution	2014
Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality International Food Research Journal (Malaysia), 26 (6), p. 1795-1802 Van Bockstaele, F.; Marikkar, J. M. N.; Nusantoro, B. P.; Y. N. Manaf; S. Mustafa,	Journal Contribution	2019
Effect of xanthan gum/CMC on bread quality made from Hom Nil rice flour International Food Research Journal (Malaysia), 23 (5), p. 2300-2305 Wongklom, P.; Chueamchaitrakun, P.; Punbusayakul, N.	Journal Contribution	2016
Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil International Food Research Journal (Malaysia), 20 (2), p. 593-599 Punturug, A.; Netiwaranon, S	Journal Contribution	2013
Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars International Food Research Journal (Malaysia), 21(1), p. 195-202 Kim, K. H.; Kang, C. S.; Son, J. H.; Choi, I. D.; Park, C. S.	Journal Contribution	2014
Fried legume products of India Food Technology in Developing Countries : Proceedings of the International Symposium on Food Technology in Developing Countries: Selangor (Malaysia), 3-5 Sep 1980, p. 364-373 Kulkarni, P. R.; Rege, D. V.	Proceedings Paper	1982
Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality International Food Research Journal, 25 (6), p. 2408-2416 Ribotta, P. D.; Barrera, G. N.; León, A. E.; de la Horra, A. E.; Steffolani, M. E.	Journal Contribution	2018
Healthier pineapple tart pastry using oleogel-based solid fat replacement Malaysian Journal of Nutrition (Malaysia), 27 (2), p. 327-333 Kah, Xuan Wong; Yong, Shaun Jie Sim; Henry, Christiani Jeyakumar	Journal Contribution	2021
Influence of palm-based fluid shortening on the physical and textural properties of biscuits Journal of Oil Palm Research, 30 (2), p. 299-305 Nur Haqim Ismail; Miskandar Mat Sahri; Rafidah Abd Hamid	Journal Contribution	2018
Influence of α-amilase, trehalose, sorbitol, and polysorbate 80 on the quality of gluten-free bread International Food Research Journal, 23 (5), p. 1973-1979 Borges, V. C.; Salas-Mellado, M. M.	Journal Contribution	2016
Influences of sulfhydryl oxidase isolated from Aspergillus niger on physicochemical properties of starch and rheological properties of wheat dough International Food Research Journal (Malaysia), 23 (5), p. 1960-1964 Siswoyo, T. A.; Morita, N.	Journal Contribution	2016
Physical and functional properties of banana pseudostem flour and its effect on the quality (texture and microstructure) of formulated bread Journal of Agrobiotechnology, 8 (1), p. 1-12 Ho, Lee-Hoon; Tan, Thuan-Chew; Noor Aziah Abdul Aziz; Norlia Muhamad	Journal Contribution	2017
Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality International Food Research Journal (Malaysia), 23 (5), p. 2079-2087 Santos, I. R.; Mattioni, B.; Zibetti, A. W.; Miranda, M. Z.; Scheuer, P. M.; Francisco, A.; Di Luccio, M.	Journal Contribution	2016
Role of hydrocolloids in improving the physical and textural characteristics of fennel bread International Food Research Journal (Malaysia), 20(5), p. 2253-2259 Das, L.; Raychaudhuri, U.; Chakraborty, R.	Journal Contribution	2013
Sesame-oil-cake (SOC) impacted consumer liking of a traditional Jordanian dessert; a mixture response surface model approach International Food Research Journal (Malaysia, 23 (5), p. 2096-2102 Akash, M.; Ghazzawi, H.; Al-Dabbas, M.; Saleh, M.; Al-Ismail, K.	Journal Contribution	2016

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