Search Results - RafiuAgbaje

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  1. 1
    The Effect of Rice and Green Banana Flours Replacement to Wheat Flour in Pumpkin Muffin on Physical Properties, Nutritional Composition and Sensory Acceptance

    The Effect of Rice and Green Banana Flours Replacement to Wheat Flour in Pumpkin Muffin on Physical Properties, Nutritional Composition and Sensory Acceptance by Norlelawati Arifin, Nurnasuha Siran, Rafiu Agbaje

    Published 2026
    journal::journal article
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  2. 2
    Sensory preference and mineral contents of cereal bars made from glutinous rice flakes and Sunnah foods

    Sensory preference and mineral contents of cereal bars made from glutinous rice flakes and Sunnah foods by Rafiu Agbaje, Chek Zaini Hassan, Norlelawati Arifin, Asma Abdul Rahman

    Published 2024
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  3. 3
    The Effects of Fat Substitution Using Palm Stearin on the Colorimetric and Sensorial Characteristics of Cake

    The Effects of Fat Substitution Using Palm Stearin on the Colorimetric and Sensorial Characteristics of Cake by Chek Zaini Hassan, Rafiu Agbaje, Ainil Hawa Binti Mohammad Fauzi

    Published 2024
    journal::journal article
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  4. 4
    Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes

    Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes by Norlelawati Arifin, Arwa Karimah Muhamamad Nasir, RafiuAgbaje

    Published 2024
    journal::journal article
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  5. 5
    Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials

    Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials by Agbaje Rafiu

    Published 2024
    thesis::master thesis
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