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  1. 1
    Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties
    by Mohd. Jusoh, Yanti Maslina
    Published 2008
    Subjects: “...Bread...”
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  2. 2
    Effects of glazes on the keeping quality of bread
    by Abdullah, Rohaiza
    Published 2010
    Subjects: “...Bread...”
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  3. 3
    Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4
    by Abdul Shukri, Farah Syahirah
    Published 2017
    Subjects: “...Bread...”
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  4. 4
    Factors affecting the properties of breaded, fried poultry product /
    by Mohamad Yusof Maskat
    Published 2000
    Subjects: “...Bread Analysis...”
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  5. 5
    Physical properties of sodium caseinate edible films and its application as coating on bread buns
    by Yap, Yuh Ming
    Published 2018
    Subjects: “...Bread...”
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  6. 6
    Power ultrasonic assisted mixing and proofing during bread making process
    by Che Pa, Nasrul Fikry
    Published 2014
    Subjects: “...Bread...”
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  7. 7
    Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
    by Mohd Roby, Bizura Hasida
    Published 2020
    Subjects: “...Sourdough bread...”
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  8. 8
    Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver
    Subjects: “...Bread quality...”
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  9. 9
    Effects of refined, bleached and deodorized palm oil/palm stearin-based shortenings on the quality and staling of white bread
    by Artan, Mohamud Yasin
    Published 2011
    Subjects: “...Bread - Quality controls...”
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  10. 10
    Kesan parameter pengekstrakan dan kaedah pengeringan ke atas kandungan fenolik dan aktiviti antioksida daun cucur atap (Baeckea frutescens) serta penggunaannya dalam penghasilan roti berfungsi
    Subjects: “...Bread...”
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  11. 11
    Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour
    Subjects: “...Bread...”
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  12. 12
    The physiological and ecological characteristics of the red bread mould /
    by M. Salleh M. Yassin
    Published 1980
    Subjects: “...Bread Bacteriology....”
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  13. 13
    Interaksi kanji tepung gandum dengan agar Gracilaria changii dan kesannya terhadap kualiti produk roti putih /
    by Khairul Faizal Pa'ee
    Published 2008
    Subjects: “...Bread...”
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  14. 14
    Pengenalpastian spesies bakteria asid laktik dan sebatian perisa daripada fermentasi doh masam /
    by Kam, Wai Yee
    Published 2011
    Subjects: “...Sourdough bread....”
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  15. 15
    In Vivo Activity of Gonadotropin Releasing Hormone (cGnRH-II, sGnRHa and LHRHa) in African Catfish, (Clarias Gariepinus B.) and Javanese Barb, (Barbodes Gonionotus B.)
    by Mohd Taufek, Norhidayah
    Published 2010
    Subjects: “...Catfishes - Breading...”
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  16. 16
    Effects of Cooking Medium and Batter Formulation on Quality Attributes Of Fried Fish Fillets
    by Moradi, Yazdan
    Published 2008
    Subjects: “...Breading...”
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  17. 17
    Pemformulasian bahan salut, ciri-ciri fiziko-kimia dan penerimaan Nuget Ayam /
    by Loi, Wai Choo
    Published 1999
    Subjects: “...Breading...”
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  18. 18
    Colour versus flavour in the choice of bread packaging design among children at Taman Asuhan & Didikan Kanak-Kanak University Malaya (TADIKUM) Kuala Lumpur /
    by Revathi Aruchunan
    Published 2019
    Subjects: “...Bread Packaging Malaysia Design....”
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  19. 19
    Kesan suhu, tekanan dan jenis tepung terhadap ciri-ciri fizikokimia dan sensori salutan nuget ayam semasa penggorengan /
    by Salma Mohamad Yusop
    Published 2006
    Subjects: “...Breading...”
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