Beras Bario Disimpan Lama: Amilosa, Kalsium dan Besi Naik, Tiamina Turun
Pengenalan Nama kajian: Effects of aging on physico-chemical properties, nutritional compositions and cooking characteristics of Bario rice Objektif: Mengkaji perubahan
Category: Beras Perang dan Beras Berwarna
Tepung Beras Bario Sarawak: Potensi Bahan Roti Bebas Gluten
Pengenalan Nama kajian: Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties Objektif: Mengkaji sifat pemakanan dan fizikokimia
Padi Tradisional Berpigmen Lebih Kaya Protein, Zink dan Besi Berbanding Varieti Komersial
Pengenalan Nama kajian: Elucidation of nutritional properties and cooking quality traits of under-exploited pigmented rice (Oryza sativa L.) landraces Objektif:
Beras Ungu dan Hitam Mengandungi Antosianin Ratusan Kali Ganda Lebih Tinggi
Pengenalan Nama kajian: Varietal variation of pigmentation and some nutritive characteristics in colored rices Objektif: Mengkaji variasi pigmentasi dan nilai
Emping Pulut Hitam (Ampiang) Lebih Berkhasiat Berbanding Emping Pulut Putih
Pengenalan Nama kajian: Characterization of pigmented and non-pigmented flakes glutinous rice (ampiang) on chemical compositions, free fatty acids compositions, amino
Padi Liar Malaysia Lebih Tinggi Protein dan Vitamin E Berbanding MR219
Pengenalan Nama kajian: Proximate nutritional composition and antioxidant properties of Oryza rufipogon, a wild rice collected from Malaysia compared to