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Poster IDAbstract Title
E01
PRODUCT DEVELOPMENT AND SENSORY EVALUATION OF ACCEPTABILITY OF KUIH BINGKA UBI MADE WITH ISOMALTULOSE AMONGST IMU STUDENTS AND STAFFS.

Chia Peang Hui

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E02
PROXIMATE COMPOSITION AND ANTIMICROBIAL ACTIVITY OF KEFIR PRODUCED FROM COW’S AND ALMOND DRINK MIXTURES WITH DIFFERENT RATIO

Hew Jing Xuan, Dr Siti Raihanah Binti Shafie

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E03
DEVELOPMENT AND SENSORY EVALUATION OF KUIH TALAM PANDAN USING ISOMALTULOSE

Huam Zhi Ee, Tan Seok Shin, Sangeetha Shyam, Chia Peang Hui

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E04
DEVELOPMENT AND OPTIMISATION OF GREEN TEA KOMBUCHA USING RESPONSE SURFACE METHODOLOGY

Pt Nadira Prayacitta Sumaniaka

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