Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt von Mahomud, Md. Sultan, Haque, Md Azizul, Akhter, Nasrin, Asaduzzaman, Md

Volltext

Effect of low oxygen stress on the metabolic responses of tomato fruit cells von Mahomud, Md. Sultan, Islam, Md. Nahidul, Roy, Joysree

Volltext

The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom von Finnegan, Eoin W, Mahomud, Md. Sultan, Murphy, Eoin G, O'Mahony, James A

Volltext

Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour von Rahman, Md. Atiqur, Roy, Joysree, Mahomud, Md. Sultan

Volltext

Effect of microwave output power on the kinetics of color change, physicochemical and bioactive constituent features of pre-treated carrot slices von Amin, Md. Ruhul, Sharmin, Tajnuba, Ahmed, Shihab, Bari, Md. Salim, Mahomud, Md. Sultan, Roy, Joysree

Volltext

Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties von Rahman, Md. Naimur, Islam, Md. Nahidul, Mia, Md. Manik, Hossen, Shahriar, Dewan, Md. Forshed, Mahomud, Md. Sultan

Volltext

High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce von Haque, Md. Azizul, Asaduzzaman, Md, Mahomud, Md. Sultan, Alam, Md. Rizvi, Khaliduzzaman, Alin, Pattadar, Shib Nath, Ahmmed, Raju

Volltext

Innovative probiotic yogurt: Leveraging green banana peel for enhanced quality, functionality, and sensory attributes von Mahomud, Md. Sultan, Islam, Md. Nahidul, Hossen, Diloar, Wazed, Md. Abdul, Yasmin, Sabina, Sarker, Md. Sazzat Hossain

Volltext

Development and performance evaluation of an improved electric baking oven for baked products von Rana, Masud, Yasmin, Sabina, Mahomud, Md. Sultan, Noor, Fatehatun, Sarker, Md. Sazzat Hossain

Volltext

Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate von Mahomud, Md. Sultan, Katsuno, Nakako, Nishizu, Takahisa

Volltext

Recent advances in frying processes for plant-based foods von Al Faruq, Abdulla, Khatun, Mst. Husne Ara, Azam, S.M. Roknul, Sarker, Md. Sazzat Hossain, Mahomud, Md. Sultan, Jin, Xin

Volltext

Effect of micellar κ-casein dissociation on the formation of soluble protein complexes and acid gel properties von Mahomud, Md. Sultan, Katsuno, Nakako, Nishizu, Takahisa

Volltext

Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values von Mahomud, Md. Sultan, Katsuno, Nakako, Zhang, Lifen, Nishizu, Takahisa

Volltext

Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure von Asaduzzaman, Md, Mahomud, Md Sultan, Haque, Mohammod Enamul

Volltext

Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake von Akter, Moushumi, Anjum, Nishat, Roy, Falguni, Yasmin, Sabina, Sohany, Mouluda, Mahomud, Md Sultan

Volltext

Improvement of quality and shelf-life of tomatoes with Aloe vera coatings enriched with tulsi extract von Roy, Joya, Islam, Md. Nahidul, Yasmin, Sabina, Mahomud, Md. Sultan

Volltext

Development of an intelligent packaging material incorporating betacyanin from red beetroot extract into polyvinyl alcohol films von Akter, Moushumi, Islam, Md. Nahidul, Yasmin, Sabina, Mahomud, Md. Sultan

Volltext

Emulsification potential of milk fat globule membrane material microfiltrated from buttermilk whey von Asaduzzaman, M, Haque, M E, Haque, M A, Mahomud, M S, Alam, M R

Volltext

ROLE OF WHEY PROTEIN-CASEIN COMPLEXES ON YOGHURT TEXTURE von Mahomud, Md. Sultan, Katsuno, Nakako, Nishizu, Takahisa

Volltext

Physiological Changes in Red Onion Bulbs at Different Storage Temperature von Sohany, Mouluda, Sarker, Md. Kamal Uddin, Mahomud, Md. Sultan

Volltext