研究文章
Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato
Proteolysis of Reduced-Salt Cheddar Cheese as Affected by Casein to Fat Ratio, Rennet, and pH at Drainage
Unhealthy Diet in Children with Cancer: A Case-Reference Study
Antimicrobial Activity of Bifidobacterium breve against Aspergillus flavus and its Control in Fresh Fermented Sausage
Effect of BMI, Food Preference and Working Pattern on Coronary Heart Disease in the Southern Region of Bangladesh
Development of Nutraceutical Rich Tender Coconut Water Mixed Fruit Juices Jelly and Its Physico-Chemical Characteristics
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