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Showing 1 - 20 results of 48 for search '"Cooking"', query time: 0.04s Refine Results
  1. 1
    Eliciting chefs’ creativity in utilising Malaysian local herbs in the development of modern Malaysian cuisine
    by Zainal Abidin, Muhammad Rezza
    Published 2023
    Subjects: “...Cooking...”
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  2. 2
    Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens
    by Navid, Saeid
    Published 2010
    Subjects: “...Cooking (Papaya)...”
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  3. 3
    Exploration of the Chetti culinary heritage and practices: the Peranakan Indian cuisine of Malaysia / Nurul Hanis Mohd Fikri
    by Mohd Fikri, Nurul Hanis
    Published 2022
    Subjects: “...Cooking...”
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  4. 4
    The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa
    by Mat Isa, Mariati
    Published 2002
    Subjects: “...Cooking...”
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  5. 5
    Development of gluten-free cocos nucifera (coconut) pulp flour and its impact on quality of Malay traditional kuih / Aziz Caliskan
    by Caliskan, Aziz
    Published 2020
    Subjects: “...Cooking...”
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  6. 6
    Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening
    by Abd Latip, Razam
    Published 2012
    Subjects: “...Cooking (Oils and fats)...”
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  7. 7
    Characterization and evaluation of developed protected fat from used cooking oil
    by Kalam, Mohamad Asrol
    Published 2022
    Subjects: “...Cooking (Oils and fats) - Recycling...”
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  8. 8
    The Effects Of Verbal Problem Solving Instruction On Students' Structuring Acquisition and Retention Of Knowledge In Methods Of Cooking
    by Ahmad Shah, Aliah
    Published 2005
    Subjects: “...Cooking...”
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  9. 9
    The perception towards the uniqueness of Kelantan's traditional desserts / Nurfarahin Aloha
    by Aloha, Nurfarahin
    Published 2014
    Subjects: “...Cooking...”
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  10. 10
    Synthesis and characterization of waste cooking oil-based polyurethane solid polymer electrolyte for DSSC application / Wan Norfirdaus Wan Salleh
    by Wan Salleh, Wan Norfirdaus
    Published 2019
    Subjects: “...Cooking...”
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  11. 11
    Influence Of Ph And Different Emulsion Components On Stability And Physicochemical Properties Of Canola Oil-In-Water Emulsion
    by Rasnani, Negar Mohammadian
    Published 2010
    Subjects: “...Cooking (Canola oil)...”
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  12. 12
    Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
    by Zakaria, Adilah
    Published 2016
    Subjects: “...Cooking (Potatoes)...”
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  13. 13
    Effects of different operating conditions of air fryer and convection oven on the quality of moist chocolate cake
    by Mior Zakuan Azmi, Mazidah
    Published 2019
    Subjects: “...Convection oven cooking...”
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  14. 14
    The effect of brand image and brand personality towards satisfaction and loyalty intention in the context Sabah beverage product
    by Chang, Augustina Mei Xin
    Published 2016
    Subjects: “...TX642-840 Cooking...”
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  15. 15
    Characterisation of buffalo (bubalus bubalis) bone gelatin extracted using acid and papain pre-treatment
    by Muhammad Yazid Samatra
    Published 2023
    Subjects: “...TX642-840 Cooking...”
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  16. 16
    Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
    by Norazlina Mohammad Ridhwan
    Published 2023
    Subjects: “...TX642-840 Cooking...”
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  17. 17
    Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid
    by Hevenney Vianie Heroney
    Published 2020
    Subjects: “...TX642-840 Cooking...”
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  18. 18
    Characterisation of bario rice flour and its potential application in the development of gluten-free bread
    by Macdalyna Esther Ronie
    Published 2023
    Subjects: “...TX642-840 Cooking...”
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  19. 19
    The transmission processes of the Traditional Food Knowledge (TFK) of the Malay traditional Hari Raya foods and generation practices / Mohd Shazali Md Sharif
    by Md Sharif, Mohd Shazali
    Published 2018
    Subjects: “...Cooking...”
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  20. 20
    Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat
    Subjects: “...Sous-vide cooking...”
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