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Publications by F Akter

Study on Chemical Composition of Fresh Mymensingh and Barishal Hog-Plum (Spondius Mangifera) and Developed Leather and Jelly and Sensory Evaluation

Journal of Environmental Science and Natural Resources

English

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Sensory Evaluation and Nutritional Composition of Developed Papaya-Gooseberry Jam

Food and Nutrition Sciences

English

Fatty Acid and Cholesterol Content, Chemical Composition and Sensory Evaluation of Horsemeat

South African Journal of Animal Sciences

English

Physico-Chemical Properties and Sensory Evaluation of Jam Made From Black-Plum Fruit (Vitex Doniana)

African Journal of Food, Agriculture, Nutrition and Development

Biological Sciences

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Sensory Evaluation and Chemical Composition of Shrikhand Blended With Unripe Banana

FOOD SCIENCE RESEARCH JOURNAL

English

Formulation, Acceptability and Storage Stability of Appetized Ginger Plum Leather

International Journal of Environment, Agriculture and Biotechnology

English

Comparison of Chemical Composition of Fresh and Fermented Cabbage Juice

English

Sensory Properties and Chemical Composition of Sharri Cheese From Kosovo

English

Effect of Γ-Irradiation on Microbial and Chemical Composition and Organoleptic Qualities of Fresh Zingiber Officinale Rhizomes

IOSR Journal of Environmental Science, Toxicology and Food Technology

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Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts

International Journal of Food and Nutrition Research

English