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Poster ID Abstract Title
E01
Development and sensory evaluation of egg custard pudding using isomaltulose
Chang CY, Tan SS, Shyam S and Chong MHZ
E02
Food safety and hygiene knowledge, attitude and practices among food handlers at food factories in Pontian, Johor during COVID-19
Diyana AM and Zafirah MN
E03
Sensory evaluation of castella cake made with isomaltulose
Sylvia Ho JY, Tan SS, Shyam S, Megan CHZ
E04
Nutritional and fatty acid profiles in beef patty formulated with brown rice and rice bran oil
Ku Nur Adlin KN and Wan Rosli WI
E05
Sodium caseinate edible film incorporated with Bifidobacterium breve M-16V
Britney Lam and Liew PP

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E06
Development and sensory evaluation of burnt cheesecake made with sucrose and isomaltulose
Lee JP, Tan SS, Shyam S and Megan CHZ
E07
Physicochemical properties of Kelulut honey adulterated with different percentages of rice syrup
Lim LY, Pui LP and MI Solihin

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E08
Determination of anti-nutrients content before and after heat treatment in selected underutilised leguminous plants in Malaysia
Nurul Amira HN and Norhaizan ME
E09
Physicochemical characteristics of frozen Ceri Terengganu pulp
Saiful Bahri S, Hadijah H, Hasri H, Norra I and Mohd Effendi MN
E10
Effects of adding animal-based (whole) milk and plant-based (soy, almond) milk on total polyphenols content and antioxidant activity in dark chocolate
They SS and Siti Raihanah S

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