ABCDEFGHIJKLMNOPQRSTUVWXYZ
1
NOTITLESUPERVISOR/COORDINATOR
2
1Antioxidant Activity of Clerodendrum serratum L (Lampin budak) containing phenolic compoundFazura Minhad
3
2Phenolic content and Antioxidant activity of pudina, selasih and ketumbar.Zaida Zakaria
4
3Water roux dalam roti bunMohd Ismail Asmawi
5
4Effect of method freezeing ready-to-serve-lasagna on time reheat and quality changes of lasagna.Tg Nor Hidayati
6
5Comparative study of vinegar produced from parts of pineapple.Zawiyah Ali
7
6Effect of Different Preservatives on the Shell-Life and sensory of bahulu Stored at room temperaturesRoazliza Baharin
8
7Physico-chemical and sensory evaluation of kadok crackers.Mohd Syafarim
9
8Comparative physico-chemical evaluation of meat analog from jackfruit produced by different methods.Noor Azam
10
9Persepsi Pelajar Polisas Terhadap Makanan Berlogo Halal Azhari Ab Majid
11
10Characterisation of gelatin extracted from chicken feet using two different methodAzhar Ahmad
12
11Analisis sambal hitam empulur nenasChan Ai Chee
13
12Antimicrobial Activity of aqueous and Ethanolic Extracts From Limnocharis Flava (Paku Rawan)Maryana Mohamad Nor
14
13Effect of emulsifier on the stabilization of coconut milk.Zaleha Ismail
15
14Assessment of the Effect of Different Preservatives on the Shell-Life of coconut milk Stored at chiller temperatures.Tg Norhidayati& Noraida Mohd Ali
16
15Determination of phytochemical profile and total phenolic content of Morinda Citrifolia(mengkudu)Muhammad Hissammuddin Shah
17
16Kajian gaya pemakanan seimbang dan persepsi pelajar terhadap diet rendah karbohidrat tinggi proteinNorehan Aziz
18
17Kesan penambahan tepung hampas kelapa terhadap kandungan gizi, serat & isipadu pengembangan rotiHasmizi Mohamed
19
18Kesan penggunaan tepung kulit ubi kayu terhadap sifat fizikal & kimia di dalam penghasilan biskutAnnie Azlina Shahran
20
19Kajian penghasilan cuka daripada kulit pisangZawiyah Ali
21
20Teh herba ulam rajaSalbiah Mat Ludin
22
21Perbandingan penghasilan produk pearl biji betik daripada tepung sagu dengan tepung ubi kayuRosliza Radzali
23
22Kajian tentang hubungan antara fizikokimia & aktiviti antioksida dalam rerambut jagungNor Aishah Ismail
24
23Kajian penghasilan halwa kulit limau baliMohd Syafarim Ishak
25
24Kajian penghasilan teh daun betikNor Dina Sakaria
26
25Determination of phytochemical profile & total phenolic content from extraction of plantDr. Helen Teh Bee Lean
27
26Kajian mi daripada tepung hampas kelapaAfiza Tan Sali & Nor Aishah Akmal A. Rahman
28
27Pembangunan Produk Baru Keropok Keping Daripada Ikan PatinMohd Ismail Asmawi
29
28Penentuan Kualiti Air Minuman Daripada Mesin Vendor Di Sekitar Kawasan Bandar KuantanNoraida Mohd Ali
30
29To Analyze Phytochemical Compound In Herbaceus Plant In Cleodendrum SerrdiumFazura Minhad
31
30Penghasilan Keropok Hampas Kacang SoyaTg Norhidayati & Roazliza Baharin
32
31Analisis Kimai, Kualiti Pemasakan Dan Tahap Penerimaan Mi Kering Daripada Tepung Kulit PisangSiti Shafini Muhamad
33
32Minuman Herba Dari Daun Sambung Nyawa(Gynura Procumbens)Muhamad Surairi Saripuzan
34
33Pengekstrakan Kolagen Daripda Sisa Ikan KeliSyaliza Awang Sulong & Siti Nakiah
35
34Production Of Banana Peel CupcakeHafizuddin Basharuddin
36
35Qualitative And Quantitative Of Phytochemical In Syzygium ZeylanicumAzizah Mahmood
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100