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Project Report
Fakulti Agroteknologi dan Sains Makanan
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Results 1-10 of 70 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2008
Effect of leaching method on the gelling effect of the fishball from the fresh water fish (Clarias spp.)
Shobana Sritharan
2008
Physicochemical characteristics of anchovy sauce (budu) produced in Kelantan and Terengganu
Nor Suhaida Che Ali
2008
Determination of glycemic responses of pumpkin (Cucurbita maxima) cake in healthy adults
Nor Izatul Shima Ramli
2008
Awareness and acceptance of Terengganu traditional snacks among UMT employees
Nor Hidayah Hamzah
2008
Development of concentrated liquid stock from prawn (Fenneropenaeus indicus) processing waste
Shazarida Mohd Zin
2008
Microbiological quality in nasi dagang gravy of selected local food premises
Siti Husna Zakaria
2008
Customer perception towards service quality offered by table service restaurant in Kuala Terengganu
Siti Fatimah Leham
2008
Development of yong tau foo powder sauces
Nuraqilah Asrar
2008
Development of laksam's gravy powder
Nor Hamidah Ishak
2008
Persepsi pelanggan terhadap kualiti perkhidmatan kantin sekolah menengah di daerah Kuala Terengganu
Nor Azlina Alias
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Diyana Husna Mohamad Kamal
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Fauzi Mohamed Jelani
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Fitri Nurdiana Mahmud
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Gan Chuey Yau
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Hafizati Mohd Din
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Ho Yuen Ching
1
Intan Juliana Samion
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Jasmin Mohamad
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Julia Mazly
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Kharyati Khalid
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Ahmad Dinie Arip
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Ahmad Rashdan Kamaruddin
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Aizad Izha Ahmad Rusdan
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Asvini Vasthavan
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Aznizah Ahmad
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Chang Yah Huay
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Chin Poh Tean
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Ching Yok Sing
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Chong Chee Kean
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