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Malaysian Agriculture Repository >
Browsing by Subject WHEAT FLOUR
Showing results 1 to 20 of 54
| Title | Type | Issue Date | | Aflatoxin B1 contamination of wheat flour, coffee, and pistachios consumed in Northern Palestine International Food Research Journal (Malaysia), 29 (1), p. 42-47 | Journal Contribution | 2022 |
| Application of color sorter in wheat milling International Food Research Journal (Malaysia), 21 (6), p. 2083-2089 | Journal Contribution | 2014 |
| Applications of composite flour in development of food products International Food Research Journal (Malaysia), 21(6), p. 2061-2074 | Journal Contribution | 2014 |
| Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance International Food Research Journal (Malaysia), 23 (5), p. 2214-2222 | Journal Contribution | 2016 |
| Changes in flour quality of four Iraqi wheat varieties during storage Pertanika Journals, 42 (1), p. 15-25 | Journal Contribution | 2019 |
| Chemical characteristics of Korean turbid rice wine prepared with partially gelatinized wheat flour brewed using different starters International Food Research Journal (Malaysia), 22 (2), p. 713-720 | Journal Contribution | 2015 |
| A comparative study on the performance of sago flour in a deep-fat fried coating system Journal of Tropical Agriculture and Food Science (Malaysia), 38 (1), p. 63-70 | Journal Contribution | 2010 |
| Effect of incorporation of unripe plantain and mung bean malt flours on wheat flour on the chemical, physical and sensory properties of cookies International Food Research Journal (Malaysia), 26 (3), p. 959-967 | Journal Contribution | 2019 |
| Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits International Food Research Journal (Malaysia), 28 (1), p. 138-147 | Journal Contribution | 2021 |
| Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins International Food Research Journal (Malaysia), 25 (3), p. 1081-1087 | Journal Contribution | 2018 |
| Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit International Food Research Journal (Malaysia), 20 (2), p. 587-591 | Journal Contribution | 2013 |
| Effect of soy enrichment on bread quality International Food Research Journal (Malaysia), 25 (3), p. 1120-1125 | Journal Contribution | 2018 |
| Effect of spices on insect growth in stored grains Food processing: issues and prospects: Kuala Lumpur (Malaysia), 12-14 Sep 1989, p. 139-143 | Proceedings Paper | 1989 |
| 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 | Journal Contribution | 2019 |
| Effect of water on the caking properties of different types of wheat flour Food Research (Malaysia), 5 (1), p. 266-270 | Journal Contribution | 2021 |
| Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties International Food Research Journal (Malaysia), 23 (3), p. 1190-1198 | Journal Contribution | 2016 |
| 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 | Journal Contribution | 2014 |
| Evaluation of various properties of composite flour from oats, sorghum, amaranth and wheat flour and production of cookies thereof International Food Research Journal (Malaysia), 24 (6), p. 2278-2284 | Journal Contribution | 2017 |
| Food fortification in Indonesia Malaysian Journal of Nutrition, 23 (1), p. 1-7 | Journal Contribution | 2017 |
| Formulation of a protein and fibre enriched soy-mushroom health drink powder compared to locally available health drink powders Malaysian Journal of Nutrition, 23 (1), p. 129-138 | Journal Contribution | 2017 |
Showing results 1 to 20 of 54
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