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Issue DateTitleAuthor(s)
2021-11Determination of Strong Ion Difference and Anion Gap from blood biochemical parameters in Lactating CowIslam, Rakibul
2019-06Determination of the activities of lipase collected from plant sourcesNazia, Sultana
2022-07DEVELOPMENT AND QUALITY EVALUATION OF MIXED FRUITS DRINKS POWDERRAHMAN, SIDUR
2023-10DEVELOPMENT AND QUALITY EVALUATION OF PLANT-BASED HIGH PROTEIN MEAT ALTERNATIVESOishee, Nishat Tasnim
2021-12DEVELOPMENT AND QUALITY EVALUATION OF THERAPEUTIC BISCUITS FROM RED KIDNEY BEAN, POTATO FLOUR AND STEVIA LEAFIslam, Tanjida
2022-06DEVELOPMENT AND QUALITY EVALUATION OF JELLY PREPARED FROM MARYAAM, AJWA AND AMBAAR DATES (Phoenix dactylifera L.)Hasan, Md. Tanvir
2022-08DEVELOPMENT AND QUALITY EVALUATION OF VALUE ADDED PRODUCT: MANDARIN JELLY INCORPORATED WITH SEAWEED (Gracilaria tenuistipitata).Eshita, Rajia Sultana
2020-06Development and quality evaluation of vegan cheese prepared from red kidney bean: a plant-based dairy alternative for sustainable protein choiceMohd. Adnan, Sultan
2022-06DEVELOPMENT OF A NON-CAFFEINATED COFFEE FROM DATE PALM SEEDS (Phoenix dactylifera L.) AND ITS BIO-ACTIVE PROFILE CHARACTERIZATIONRathi, Sowmik Roy
2022-06DEVELOPMENT OF A YOGURT INCORPORATING RED DRAGON FRUIT’S (HYLOCEREUS POLYRHIZUS) PEEL POWDER AND DETERMINE ITS QUALITY PARAMETERSarker, Bithi Rani
2022-08Development of Aloe vera (L.) jam using different sweeteners and determination of its quality parameter, bioactive compounds, and effect on blood glucose level.Jahan, Amrin
2023-07DEVELOPMENT OF AN ICE APPLE (BORASSUS FLABELLIFER) JELLY WITH NATURAL SWEETENER AND DETERMINE ITS QUALITY PARAMETERJAHANGIR, MAIMUNA
2020-06DEVELOPMENT OF COMMUNITY BASED AQUACULTURE MODEL IN THE HILLY AREA OF BANGLADESHRana, Saifuddin
2018-06Development of Feed Additives Using Spondias Leaves and its Effects on Growth Performance and Meat Quality in BroilerPaul, Kalishangkar
2023-07Development of fruit bar made from Wood Apple (Limonia acidissima) & Muskmelon (Cucumis melo)using different sweeteners and determination of its quality parameter.Islam, Sadia
2022-06Development of Functional food (biscuit) using banana peelsMitu, Sonia Akter
2022-06DEVELOPMENT OF GUAVA-STRAWBERRY JELLY AND ANALYSIS OF ITS PHYSICO CHEMICAL PROPERTIES AND BIOACTIVE COMPOUNDNoman, Abdullah Al
2022-06Development of Instant Soup Mix using Powder made from Chicken Carcass (By-product) and Its Organoleptic StudyTasnim, Ulfat
2021-12DEVELOPMENT OF LOW-FAT YOGURT USING FAT REPLACER (INULIN)Bhowmik, Jewel Chandra
2021-12DEVELOPMENT OF LOW-FAT YOGURT USING FAT REPLACER (INULIN)-
Showing results 473 to 492 of 2474 < previous   next >