Zobrazeno 1 - 10
of 110
pro vyhledávání: '"Md Harun Ur Rashid"'
Publikováno v:
Update Dental College Journal, Vol 13, Iss 1 (2023)
Introductions: Mandibular angle fractures represent a high percentage and an important clinical challenge because of their treatment pattern and the highest postsurgical complication rate among all mandibular fractures. Materials and methods: The o
Externí odkaz:
https://doaj.org/article/2993aa90ef084083b4e75fd58700bb23
Publikováno v:
Update Dental College Journal, Vol 8, Iss 2 (2018)
The buccal fat pad is a special type of fat tissue, which is located anterior to the masseter muscle and deep to the buccinator muscle. It provides gliding motion between muscles, protects the neurovascular bundles from injuries and maintains facial
Externí odkaz:
https://doaj.org/article/76cbc0a90747409ba85990f9c5c295bd
Autor:
Abu Hena Md. Asif, Md. Abid Hasan Sarker, Gautam Kumar Deb, Md. Rezwanul Habib, Sumaiya Arefin, Md. Sadakatul Bari, Md. Zakirul Islam, Md. Harun-ur- Rashid, Mohammad Shohel Rana Siddiki, Umma Fatema Shahjadee, Sharmin Akter Lisa, Salma Ahmed, Mohammad Ashiqul Islam
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 9, Iss 1, Pp 144-154 (2022)
Objective: The objective was to assess the chemical composition, cholesterol, fatty acid (FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee. Materials and Methods: Buffalo milk (raw) was collected from the Bangladesh Agricultura
Externí odkaz:
https://doaj.org/article/b4dc788c63374eb0b581a43f9630e37e
Publikováno v:
Banks and Bank Systems, Vol 17, Iss 1, Pp 24-37 (2022)
There is a dearth of longitudinal studies of corporate social responsibility expenditure (CSRE) and corporate governance in Bangladesh, which has been the impetus for this study. The study aims to identify the relationship between ownership structure
Externí odkaz:
https://doaj.org/article/459a1bec72f143ccac45b0cc7f6c53fa
Autor:
Md Zakirul Islam, Nusrat Jahan, Ruckshana Islam Liza, Md. Shahriar Islam Sojib, Md. Sayed Hasan, Tazia Ferdous, Mohammad Ashiqul Islam, Md. Harun-ur Rashid
Publikováno v:
Journal of Agriculture and Food Research, Vol 10, Iss , Pp 100427- (2022)
One of the most promising aspects of lactic acid bacteria (LAB) in foodstuffs with probiotic characteristics is cholesterol-lowering action. This study aimed to examine the bile salt hydrolase (BSH) positive strains; out of 50 LAB isolates, Lactiplan
Externí odkaz:
https://doaj.org/article/4608540dcf084451a48e19353fc255cc
Autor:
Abu Hena Md. Asif, Gautam Kumar Deb, Md. Rezwanul Habib, Md. Harun-ur-Rashid, Md. Abid Hasan Sarker, Umma Fatema Shahjadee, Sharmin Akter Lisa, Salma Ahmed, Dag Ekeberg, Einar Vargas-Bello-Perez, Mohammad Ashiqul Islam
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 8, Iss 3, Pp 511-520 (2021)
Objective: This study investigated and compared the chemical composition, cholesterol content, fatty acid (FA), and amino acid (AA) profiles of doi and rasomalai made from buffalo milk. Materials and Methods: Bangladesh Agricultural University Dairy
Externí odkaz:
https://doaj.org/article/d06d23c2a2bd42f5af46a2cdd75bf923
Publikováno v:
Heliyon, Vol 8, Iss 11, Pp e11904- (2022)
Using the Data Envelopment Analysis (DEA) approach, this study measures the profitability, marketability, and corporate social responsibility (CSR) disclosure efficiencies from 2012 to 2021 of listed banks in Bangladesh. The results show that Banglad
Externí odkaz:
https://doaj.org/article/2d8d67ffb0b642b499671568bbf30006
Publikováno v:
SAGE Open, Vol 12 (2022)
The study examines the relationship between doing business factors and tax evasion in Asian countries. To this end, Ordinary Least Square (OLS), along with a fixed and random effect model, was used to analyze the 5-year data (2011–2015) of 35 Asian
Externí odkaz:
https://doaj.org/article/d29a8bb57c11477e8335bbc040706462
Publikováno v:
Journal of Agriculture and Food Research, Vol 7, Iss , Pp 100263- (2022)
Milk chocolate can be formulated with the addition of probiotics. This study was conducted to investigate the physicochemical properties, sensory attributes, and probiotic viability in milk chocolates during storage and in vitro gastrointestinal dige
Externí odkaz:
https://doaj.org/article/8fc4c80391a64069bba338fb048642f9
Autor:
Md Zakirul Islam, Sarah Tabassum, Md Harun-ur-Rashid, Gerd Elisabeth Vegarud, Md Shahin Alam, Mohammad Ashiqul Islam
Publikováno v:
Journal of Agriculture and Food Research, Vol 4, Iss , Pp 100144- (2021)
The study was investigated to develop a fermented probiotic beverage using whey from Chhana (milk curds) production and pineapple juice. Four variants of drinks were prepared by blending whey and pineapple juice and coded as A (0:100), B (15:85), C (
Externí odkaz:
https://doaj.org/article/d5df64dcc7de46c38532af35eade4244