Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk

por Asif, Abu Hena Md., Deb, Gautam Kumar, Habib, Md. Rezwanul, Harun-ur-Rashid, Md., Sarker, Md. Abid Hasan, Shahjadee, Umma Fatema, Lisa, Sharmin Akter, Ahmed, Salma, Ekeberg, Dag, Vargas-Bello-Pérez, Einar, Islam, Mohammad Ashiqul
Publicado 2021

Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt

por Jaman, Sadia, Islam, Md. Zakirul, Sojib, Md. Shahriar Islam, Hasan, Md. Sayed, Khandakar, Md. Mehedi Hasan, Bari, Md. Sadakatul, Sarker, Md. Abid Hasan, Habib, Raihan, Siddiki, Mohammad Shohel Rana, Islam, Mohammad Ashiqul, Harun-ur-Rashid, Md.
Publicado 2022

Fatty acid and amino acid profiles of cheese, butter, and ghee made from buffalo milk

por Md. Asif, Abu Hena, Sarker, Md. Abid Hasan, Deb, Gautam Kumar, Habib, Md. Rezwanul, Arefin, Sumaiya, Bari, Md. Sadakatul, Islam, Md. Zakirul, Harun-ur- Rashid, Md., Siddiki, Mohammad Shohel Rana, Shahjadee, Umma Fatema, Lisa, Sharmin Akter, Ahmed, Salma, Islam, Mohammad Ashiqul
Publicado 2022