المؤلفون: B.M. Khaled, Ashish Kumar Das, S. M. Shamiul Alam, Nazmus Saqib, Md. Suman Rana, Sumia Rahman Sweet, Tamanna Naznin, Md. Pallob Hossain, Shanto Sardar, Zakaria Hossain, Suzana Marzan, Afrina Yesmin

المصدر: Applied Food Research, Vol 4, Iss 2, Pp 100599- (2024)

مصطلحات موضوعية: Drying, Physicochemical, Nutritional, Moringa, Bakery, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502224002099; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/fec00e88d772453ba4d659fe160cf313

المؤلفون: B.M. Khaled, Mrityunjoy Biswas, Adda Ann Sina, Asraful Alam, Md. Abdul Alim, Md. Emran Hossain, Md. Nazmus Saqib, Md. Suman Rana, Sumia Rahman Sweet

المصدر: Food Chemistry Advances, Vol 4, Iss , Pp 100716- (2024)

مصطلحات موضوعية: Fatty acid, Heating, Food safety, Risk assessment, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X24001126; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/04bdba58ee5046069fb32e25547049b3