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Publications by Md. Khayrul Al
Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Related publications
Effect of Hydrocolloids, Storage Temperature, and Duration on the Consistency of Tomato Ketchup
International Journal of Food Properties
Food Science
Effect of Experimental Parameters on the Formation of Hydrogels by Polyelectrolyte Complexation of Carboxymethylcellulose, Carboxymethyl Starch, and Alginic Acid With Chitosan
International Journal of Chemical Engineering
Chemical Engineering
Effect of Taro Starch-Hydrocolloids Mixture as a Functional Ingredient on the Quality of Milk Dessert
Journal of Basic & Applied Sciences
Effect of Carboxymethylcellulose Α-Starch, and Wheat Gluten Incorporated in Diets as Binders on Growth, Feed Efficiency, and Digestive Enzyme Activity of Fingerling Japanese Flounder
Fisheries Science
Aquatic Science
Effect of Foliar Application of Micronutrients on Growth, Yield and Quality of Tomato
International Journal of Trend in Scientific Research and Development
Effect of Maturity Stages on Seed Quality of Two Tomato Accessions
African Crop Science Journal
Effect of Selected Processing and Modification Methods on Quality of Cassava and Its Starch
Asian Journal of Agricultural Research
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
Effect of Potassium Levels on Productivity and Fruit Quality of Tomato (Lycopersicon Esculentum L.)
Journal of Agricultural Studies
Effect of Inulin and Galactooligosaccharides on Particle Size Distribution and Rheological Properties of Prebiotic Ketchup
International Journal of Food Properties
Food Science
