FSMP Postgraduate Seminar, Series 2, 2014

by Wolyna Pindi
Published 2015

Effects of shiitake mushroom (lentinula edodes) powder on the quality of reduced-fat chicken sausage

by Sylvester Mantihal, Diana Lius, Patricia Matanjun, Wolyna Pindi
Published 2022

Awareness and attitude towards 3D food printing technology: the case of consumer responses from Klang Valley, Malaysia

by Ng, W.E., Wolyna Pindi, Rovina Kobun, Sylvester Mantihal
Published 2022

Effect of Enzymatic Hydrolysis Time on Antioxidant Activity of Protein Hydrolysates from Sea Cucumber (Holothuria scabra)

by Jumardi Roslan, Wolyna Pindi, Mohd Rosni Sulaiman, Suryani Saallah
Published 2023

The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage

by Zaini, H.B.M., Sintang, M.D.B., Wolyna Pindi
Published 2020

The influence of Etlingera coccinea on the sensory acceptability and microbial safety of Dusun fermented fish

by Amanda Chu Yi Yau, Wolyna Pindi, Rovina Kobun, Sylvester Mantihal
Published 2024

The incorporation of green peas as the source of dietary fiber in developing functional chicken nuggets

by Hana Mohd Zaini, Sylvester Mantihal, Wen, Fiona Yah Ng, Wolyna Pindi
Published 2021

Production of nanocellulose from banana peel (musa acuminata) via one-pot oxidation-hydrolysis system

by Hana Mohd Zaini, Wolyna Pindi, Suryani Saallah, Noorakmar Ab Wahab1
Published 2022

Leftover coconut pulp: An alternative for dietary fibre glutenfree products

by Aziz Caliskan, Norhidayah binti Abdullah, Noriza Ishak, Wolyna Pindi, Yusnita Hamzah
Published 2023

Jackfruit Seed as Flour Alternative in Cookies: A Consumer Acceptability Study

by Nur Afrina binti Nordin, Norhidayah binti Abdullah, Aziz Caliskan, Wolyna Pindi, Yusnita Hamzah
Published 2024

Effect of moisture content and drying method on the amylose content of rice

by Jidon @ Adrian Janaun, Kong, V. V., Toyu C. G., Wolyna Pindi, Lee, Jau Shya
Published 2016

Banana peels as a bioactive ingredient and its potential application in the food industry

by Hana Mohd Zaini, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman, Wolyna Pindi
Published 2022

Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

by Elisha Munsu, Hana Mohd Zaini, Patricia Matanjun, Noorakmar Ab Wahab, Nurul Shaeera Sulaiman, Wolyna Pindi
Published 2021

Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage

by Hana Mohd Zaini, Mohd. Dona Sintang, Suryani Saallah, Noorakmar Ab. Wahab, Jumardi Roslan, Wolyna Pindi
Published 2021

Gluten free alternative: quality and antioxidant activity of mulberry (Morus alba) bread

by Nor Qhairul Izzreen Mohd Noor, Nurul Syarfizah Syafiqah, S., Wolyna Pindi, Nurul Hanisah, J., Nazikussabah Zaharudin
Published 2024

Banana biomass waste: A prospective nanocellulose source and its potential application in food industry – A review

by Hana Mohd Zaini, Suryani Saallah, Jumardi Roslan, Nurul Shaeera Sulaiman, Elisha Munsu, Noorakmar Ab. Wahab, Wolyna Pindi
Published 2023

Quality and antioxidant activity of Mulberry (Morus alba) bread

by Nor Qhairul Izzreen Mohd Noor, Nurul Syarfizah Syafiqah S., Hasmadi Mamat, Wolyna Pindi, Nurul Hanisah, J., Nazikussabah Zaharudin
Published 2024

Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

by Hana Mohd Zaini, Mohd Dona bin Sintang, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman, Wolyna Pindi
Published 2021

Effect of seaweed powder on the quality of the Pineapple-Chili sauce

by Mansoor Abdul Hamid, Tan, Pei Shan, Mazarina Devi, Wolyna Pindi, Jahurul Haque Akanda, Hasmadi Mamat, Fan, Hui Yin
Published 2020

Effects of addition of seaweed (kappaphycus alvarezii) on the quality of reduced salt chicken patties

by Wolyna Pindi, Lim Wei Qin, Elisha Munsu, Hana Mohd Zaini, Nurul Shaeera Sulaiman, Nor Qhairul Izzreen Mohd Noor
Published 2022