Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes

por Sarker, Ashish Kumar, Saha, Dipti, Begum, Hasina, Zaman, Asaduz, Rahman, Md Mashiar
Publicado 2015

Physico-chemical characteristics of gamma-irradiated gelatin

por Islam, Md. Minhajul, Zaman, Asaduz, Islam, Md. Shahidul, Khan, Mubarak A., Rahman, Mohammed Mizanur
Publicado 2014