Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Rahat Bin, Robbani"'
Autor:
Md. Munnaf Hossen, Md. Nazim Uddin, Md. Shafiqul Islam Khan, S.M. Hedaytul Islam, Md. Hasanuzzaman, Ummey Hafsa Bithi, Md. Abu Tareq, Md. Nazmul Hassan, Abu Sayeed, Rahat Bin Robbani, Kanika Mitra
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e11267- (2022)
Soymilk (SM) is nutritionally nearly equal to milk from cows and is free of cholesterol, gluten, and lactose. This study’s objective was to formulate a cholesterol-free soymilk dessert (SOD) and compare it’s to commercial desserts (CODs). Results
Externí odkaz:
https://doaj.org/article/7f6d34b9b9af448a9899ddaca3c06d57
Autor:
Rahat Bin Robbani, Md. Munnaf Hossen, Kanika Mitra, Md. Zahurul Haque, Md. Abu Zubair, Shumsuzzaman Khan, Md. Nazim Uddin
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared
Externí odkaz:
https://doaj.org/article/e9ebcd49f5cd499bb1bc3a150d38a7ae
Autor:
Rahat Bin, Robbani, Md Munnaf, Hossen, Kanika, Mitra, Md Zahurul, Haque, Md Abu, Zubair, Shumsuzzaman, Khan, Md Nazim, Uddin
Publikováno v:
International journal of food science. 2022
Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9f74ae04f4809e0df23d6af04749bfff
https://pubmed.ncbi.nlm.nih.gov/36147879
https://pubmed.ncbi.nlm.nih.gov/36147879
The number of artificially ripened pineapples is outnumbered than the naturally ripened pineapples. However, there is a lack of understanding between artificially ripened and naturally ripened pineapples. Thus the inquiry was anticipated to explore t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::246cf42e877b187d8019881f7c1516db
https://doi.org/10.20944/preprints202201.0129.v1
https://doi.org/10.20944/preprints202201.0129.v1
Autor:
Md Munnaf, Hossen, Md Nazim, Uddin, Md Shafiqul, Islam Khan, S M Hedaytul, Islam, Md, Hasanuzzaman, Ummey Hafsa, Bithi, Md, Abu Tareq, Md Nazmul, Hassan, Abu, Sayeed, Rahat Bin, Robbani, Kanika, Mitra
Publikováno v:
Heliyon. 8(10)
Soymilk (SM) is nutritionally nearly equal to milk from cows and is free of cholesterol, gluten, and lactose. This study's objective was to formulate a cholesterol-free soymilk dessert (SOD) and compare it's to commercial desserts (CODs). Results ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fb66245d2673ba7c52cc6b0cc861125d
https://pubmed.ncbi.nlm.nih.gov/36339995
https://pubmed.ncbi.nlm.nih.gov/36339995