Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras /

Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras /

محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Yusnita Hamzah
التنسيق:	أطروحة كتاب
اللغة:	Malay
منشور في:	Bangi : Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2005
الموضوعات:	Universiti Kebangsaan Malaysia > Dissertations Food > Composition Fried food Food > Caloric content Dissertations, Academic > Malaysia Cookery (Chicken)
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

مواد مشابهة

Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
بواسطة: Yusnita Hamzah

Kesan beberapa jenis tepung terhadap ciri-ciri salutan produk ayam goreng bersalut /
بواسطة: Khairunizah Hazila Khalid
منشور في: (2006)

Komposisi pemakanan dan penilaian sensori sup ayam tua dengan tambahan daun kari /
بواسطة: Ch'ng, Soo Ee
منشور في: (2006)

Characterizing fat migration in fatty foods during deep fat frying /
بواسطة: Mohamad Yusof Maskat
منشور في: (1997)

Kesan suhu, tekanan dan jenis tepung terhadap ciri-ciri fizikokimia dan sensori salutan nuget ayam semasa penggorengan /
بواسطة: Salma Mohamad Yusop
منشور في: (2006)

Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas
بواسطة: Kavousi, Parviz
منشور في: (2014)

Effects of Cooking Medium and Batter Formulation on Quality Attributes Of Fried Fish Fillets
بواسطة: Moradi, Yazdan
منشور في: (2008)

Pemformulasian bahan salut, ciri-ciri fiziko-kimia dan penerimaan Nuget Ayam /
بواسطة: Loi, Wai Choo
منشور في: (1999)

Kesan gantian kulit ayam dengan lemak kelapa sawit dalam pemformulasian nuget ayam /
بواسطة: Alina Abdul Rahim
منشور في: (2000)

Influence of oil type on acrylamide formation in intermittent fried beef nuggets and in asparagine-glucoselipid system
بواسطة: Ahmad, Siti Nur Syahirah
منشور في: (2021)

Kesan lemak sawit merah terhadap vitamin E, ciri fizikokimia dan pengoksidaan nuget ayam semasa penyimpanan sejuk beku dan penggorengan /
بواسطة: Nurkhuzaiah Kamaruzaman

Quality and alpha-glucosidase inhibitory activity of fresh-cut pineapple coated with Neptunia oleracea Lour. and Cosmos candatus Kunth. leaf extracts
بواسطة: Yong, Yeng Yeng
منشور في: (2021)

Polycyclic Aromatic Hydrocarbons in Grilled Beef and Chicken and Their Reduction Through Various Treatments
بواسطة: Farhadian, Afsaneh
منشور في: (2010)

Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
بواسطة: Ishak, Zuwariah
منشور في: (2006)

Retention and storage stability of vitamins A and C in extruded native and pregelatinized starches
بواسطة: Abdul Manan, Siti Farhiah
منشور في: (2015)

Lard traceability in lard-adulterated starch-based food using qPCR and evaluation of chemometrics and random forest on GC-MS chromatogram
بواسطة: Azizan, Nur Inani
منشور في: (2021)

Pemakanan menurut perspektif fiqh al-Hadith : kajian terhadap pengusaha produk makanan /
بواسطة: Siti Sarah Izham
منشور في: (2018)

Kesan pencampuran protein soya isolat, gelatin dan enzim transglutaminase mikrobial (MTGase) terhadap mutu sosej daging ayam nyahtulang mekanikal /
بواسطة: Ch'ng, Soo Ee

Growth performances, carcass yield and meat quality of free range village chickens fed on diet containing dehydrated processed food waste
بواسطة: Shanaghi, Hossein
منشور في: (2015)

Influence of combined modification on digestion profile and physicochemical properties of sago (Metroxylon Sagu) starch
بواسطة: Ng, Jia Qin
منشور في: (2019)

Physicochemical, textural and organoleptic properties of reduced fat cheddar chees
بواسطة: Nateghi, Leila
منشور في: (2011)

Kesan penambahan rumpai laut terhadap ciri-ciri fizikokimia dan aktiviti antioksidan dalam sosej ayam
بواسطة: Elisha Munsu
منشور في: (2019)

Spectrophotometric analysis of iron content in foods and the effects of cooking methods /
بواسطة: Chan, Chee Yooi
منشور في: (2007)

Semen quality of caged red jungle, serama and village fowls and effects of dietary energy and protein on semen quality of caged red jungle fowl
بواسطة: Ismail, Fazhana
منشور في: (2013)

Kesan penambahan rumpai laut terhadap ciri-ciri fizikokimia dan aktiviti antioksi dan dalam sosej ayam
بواسطة: Elisha Munsu
منشور في: (2019)

Effect Of Slaughtering Methods On Meat Quality Indicators, Chemical Changes And Microbiological Quality Of Broiler Chicken Meat
بواسطة: Ahmed Hafiz Oladipupo

Hubungan Pengetahuan, Ancaman Amatan dan Tanda Tindakan Terhadap Tingkah Laku Keselamatan Makanan dalam Kalangan Murid Bidang Pemakanan
بواسطة: Piee @ Shafiee, Nor Faradillah
منشور في: (2011)

Malay food language and terminologies: young Malay culinarians’ understanding and usage / Khairunnisa Mohamad Abdullah
بواسطة: Mohamad Abdullah, Khairunnisa
منشور في: (2012)

Determining frying oil deterioration using chemical and physical methods
بواسطة: Frage Abookleesh, Frage Lhadi
منشور في: (2009)

Anaerobic digestion of food waste with chicken manure for hydrogen and methane production
بواسطة: Tuan Yusof, Tengku Roslina
منشور في: (2019)

Assessment of alternative feed sources with different levels of energy to protein ratio towards enhancement of layer and broiler performance
بواسطة: Abdulhameed, Mohammed Farooq
منشور في: (2019)

Microwave-Based Technique for Determination of Cholesterol in Milk Products
بواسطة: Abu Jahar, Noorhasmiera
منشور في: (2011)

Factors Affecting Gluten Production And Its Rheological Characterizations
بواسطة: Abang Zaidel, Dayang Norulfairuz
منشور في: (2007)

Differentiation of lard from other animal fats and vegetable oils based on n-Alkane profiles and chemometrics analysis
بواسطة: Sapian, Nur Ain Syaqirah
منشور في: (2019)

Knowledge, attitude and practices towards safe food handling compliance among food handlers in school canteens / Rohaida Mohd Jalani
بواسطة: Mohd Jalani, Rohaida
منشور في: (2022)

Determinants of menu hybridization development opportunity toward food business performance / Nik Mohd Shahril Nik Mohd Nor
بواسطة: Nik Mohd Nor, Nik Mohd Shahril
منشور في: (2024)

Budaya pemakanan masyarakat Malaysia dari perspektif agama, polisi, sains dan teknologi dengan rujukan khusus kepada pengaruh Islam dalam penghasilan makanan /
بواسطة: Che Wan Jasimah Wan Mohamed Radzi
منشور في: (2009)

Kesan Penggantian Tepung Gandum Dengan Tepung Pisang Awak (Musa Paradisiaca Var. Awak) Ke Atas Sifat Fizikokimia Dan Sensori Kuih Pau [TP435.W48 S538 2008 f rb].
بواسطة: Abidin, Noor Shazliana Aizee
منشور في: (2008)

Food hygiene practices among school canteen food handlers in Kulim, Kedah Darulaman /
بواسطة: Noorlia Yahaya

Formulation and characterization of halal palm-based shortening in simulating lard properties for food industry
بواسطة: Mohamed Roslan, Nur Illiyin
منشور في: (2020)

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