Items where Division is "Faculty of Food Science and Biotechnology" and Year is 1995

Mohamed, Suhaila and Md Lajis, Siti Mawar and Abdul Hamid, Norhashimah (1995) Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters. Journal of the Science of Food and Agriculture, 68 (3). pp. 271-277. ISSN 0022-5142; ESSN: 1097-0010

Rusul, Gulam and Yaacob, Nur Hayati (1995) Prevalence of Bacillus cereus in selected foods and detection of enterotoxin using TECRA-VIA and BCET-RPLA. International Journal of Food Microbiology, 25 (2). pp. 131-139. ISSN 0168-1605; ESSN: 1879-3460

Thed, S. T. and Phillips, R. D. (1995) Changes of dietary fiber and starch composition of processed potato products during domestic cooking. Food Chemistry, 52 (3). pp. 301-304. ISSN 0308-8146

Thed, Swee Tee (1995) Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene. Malaysian Oil Science and TechnologY, 4 (2). pp. 134-136.

Yu, S. Y. and Lee, C. C. (1995) Effect of storage at 5°C on the bacterial flora and physical properties of Malaysian fishballs. Asian Fisheries Science, 8 (1). pp. 89-93. ISSN 0116-6514

Thed, S. T. (1995) Frying performance of palm olein fortified with α-tocopherol. In: Joint Australia and New Zealand Institutes of Food Science and Technology 1995 Conference, 15-19 May 1995, Auckland, New Zealand. .

Thed, S.T. (1995) Effect of palm vitamin E,B-Carotene and *-Tocopherols on lipid oxidation and sensory quality of pound cakes. In: International Symposium & Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products from Cereal Grains and Oil Seeds, 15 - 19 Nov 1995, Beijng, China. .