Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Fatehatun Noor"'
Autor:
Md. Abdul Halim, Md. Abdul Wazed, Sami Al Obaid, Mohammad Javed Ansari, Anika Tahosin, Md. Tajminur Rahman, Fatehatun Noor, N.H.M. Rubel Mozumder, Anwara Akter Khatun
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101337- (2024)
Pumpkin is an imperious vegetable and a large part of the pumpkin flesh goes unused resulting from pumpkin processing, so it needs to be processed properly to be used. The current study's goal was to prepare a drink powder enriched with pumpkin repor
Externí odkaz:
https://doaj.org/article/31d3dd66f09c40398d152f9f7ac0fa85
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e17738- (2023)
In this research work, hog plum (Spondius mangifera L.) was treated with Aloe vera gel (AVG) coating and paraffin wax-coated box (PWB) packaging and stored at ambient condition (25 ± 3 °C and 80–85% relative humidity) for 12 d to evaluate their i
Externí odkaz:
https://doaj.org/article/bed56b6a0e3d4234a4d00d93e5361582
Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy
Autor:
Most. Jesmin Akhter, Md. Mojaffor Hosain, Md. Abdul Halim, Mehar Prabin, Shanaz Parvin, Ayesha Siddika, Fatehatun Noor, Md. Al-Amin
Publikováno v:
World Journal of Engineering and Technology. 10:458-471
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fbd39b41fc63f6a2f53b0c9789c9090
https://doi.org/10.4236/wjet.2022.102027
https://doi.org/10.4236/wjet.2022.102027
Publikováno v:
Food and Nutrition Sciences. 13:6-16
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7aec07f62094f94c506e27f636b1d911
https://doi.org/10.4236/fns.2022.131002
https://doi.org/10.4236/fns.2022.131002
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f146d505c1d1ef9f63954db4b7908ec3
https://doi.org/10.1002/fsn3.3287
https://doi.org/10.1002/fsn3.3287
Publikováno v:
Discover Food. 2
Pectin is an essential polysaccharide that is normally found in the peels of various fruits and vegetables. It acts as a gelling agent and stabilizer in many foods and pharmaceutical industries. The current study was focused on the potential of mango
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ca3e440ebd2135134e15f9edd3f70bc
https://doi.org/10.1007/s44187-022-00029-1
https://doi.org/10.1007/s44187-022-00029-1
Autor:
Rana, Masud1 (AUTHOR), Yasmin, Sabina1 (AUTHOR) sabina.fet@hstu.ac.bd, Mahomud, Md. Sultan1 (AUTHOR), Noor, Fatehatun2 (AUTHOR), Sarker, Md. Sazzat Hossain1 (AUTHOR) mshsarker@hstu.ac.bd
Publikováno v:
Food Science & Nutrition. Jun2023, Vol. 11 Issue 6, p3057-3066. 10p.
Publikováno v:
Food Weekly News; 12/12/2024, p573-573, 1p