Items where Author is "Wahid, Nur Raihana"
 | Up a level |
Group by: Item Type | No Grouping
Jump to: Article | Proceeding Paper
Number of items: 2.
Article
Wahid, Nur Raihana and Khattak, Muhammad Muzaffar Ali Khan (2020) An assessment of acceptability of sensory attributes of chips cooked by pan frying method from mushroom, herbs and spices. International Journal of Allied Health Sciences (IJAHS), 4 (3). pp. 1535-1546. E-ISSN 2600-8491
Proceeding Paper
Wahid, Nur Raihana and Khattak, Muhammad Muzaffar Ali Khan (2020) Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method. In: Nutrition Society of Malaysia 35th Scientific Conference, 24th-25th November 2020, Kuala Lumpur. (Unpublished)