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Effarizah M. E., . and Uthumporn U., . and Wan Rosli W. I., . and Koh W. Y., . and Rosma A., . Assessment of yeast acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based water kefir beverages in improving gastrointestinal tract digestive tolerance and i. pp. 429-439. ISSN 2231-7546
Ng Y. V., . and Tengku Alina T. I., . and Wan Rosli W. I., . Effect of overripe banana pulp incorporation on nutritional composition physical properties and sensory acceptability of chocolate cookies. pp. 252-260. ISSN 2231-7546
Wan Rosli W. I., . and Solihah M. A, . Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty. pp. 993-999. ISSN 2231-7546
Alice C. L. V., . and Wan Rosli W. I., . Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih. pp. 1124-1131. ISSN 22317546
Wan Rosli W. I., . and Koh W. Y., . and Lim X. X., . and Uthumporn U., . and Maizura M., . The development of legume-based yogurt by using water kefir as starter culture. pp. 1219-1228. ISSN 2231-7546
Habibah B., . and Wan Rosli W. I., . The effect of bamboo shoot (Gigantochloa albociliata) addition on the physical properties and sensorial acceptability of beef patty. pp. 114-123. ISSN 2550-2166
Wan Rosli W. I., . and Nordiana A. B., . and Wan Amir Nizam W. A., . The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta. pp. 1249-1257. ISSN 2231-7546
