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Issue Date	Title	Author(s)
2023-02	EFFECTS OF COOKING ON THE STABILITY & ANALYSIS OF THE PHYSICO CHEMICAL CHARACTERISTICS OF COMMERCIAL CANNED FISH	Dey, Akash
2022-06	ANALYSIS OF BETA CAROTENE & PROXIMATE COMPOSITION OF CARROT (DAUCUS CAROTA) FORTIFIED BREAD	Das, Santo Shamol
2022-06	DEVELOPMENT OF GUAVA-STRAWBERRY JELLY AND ANALYSIS OF ITS PHYSICO CHEMICAL PROPERTIES AND BIOACTIVE COMPOUND	Noman, Abdullah Al
2022-06	DEVELOPMENT AND QUALITY EVALUATION OF JELLY PREPARED FROM MARYAAM, AJWA AND AMBAAR DATES (Phoenix dactylifera L.)	Hasan, Md. Tanvir
2022-06	ANALYSIS OF BIOACTIVE COMPOUNDS IN AVAILABLE SEAWEEDS IN BANGLADESH AND DEVELOPMENT OF CRACKERS BY USING THESE SEAWEEDS	Khan, Md. Mostafizur Rahman
2022-06	FORMULATION OF BISCUIT WITH BANANA (Musa sapientum) PEEL TO ENHANCE FIBRE, ANTIOXIDANT CAPACITY AND BIOACTIVE PROPERTIES	Ahmed, Md. Tanvir
2022-06	Development of Instant Soup Mix using Powder made from Chicken Carcass (By-product) and Its Organoleptic Study	Tasnim, Ulfat
2022-06	Moisture absorption percentage and evaluation of quality changes in extruded snacks during storage for different thickness of foil	Wahid, Faridul
2022-06	Effect of Different Treatments on the Concentration of Chloride and Free Chlorine in Bottled Water and WASA Distributed Water in Chattogram	Akter, Sharmin
2022-06	SPECTROSCOPIC INVESTIGATION OF TOXIC HEAVY METALS IN DIFFERENT MILK AND MILK PRODUCTS: A COMPARATIVE STUDY	Rahaman, Md. Laysur
2022-06	ANTIMICROBIAL ACTIVITY OF PROCESSED HONEY OF SOME RENOWNED COMPANY FOUND IN CHATTOGRAM CITY AGAINST Staphylococcus aureus AND Escherichia coli	Sultana, Fahmida
2022-06	PREPARATION OF ALCOHOL BASED HERBAL HAND SANITIZERS AND ASSESSMENT OF ANTIMICROBIAL EFFICACY AGAINST SURFACE MICROORGANISMS	Sayema Khanam Siddika, Sayema Khanam Siddika
2022-06	PROXIMATE ANALYSIS OF CARROT FORTIFIED BREAD AND ITS ORGANOLEPTIC STUDY	ISLAM, MD. ROFIQUL ISLAM
2022-06	Identifying Phytochemical Constituents of Coccinia grandis and Identifying Efficacy of Coccinia grandis Against Salmonella spp and E coli	Chowdhury, Shanta
2022-06	EFFECT OF MANDARIN (Citrus reticulata ) ON JELLY FORMATION USING ALOE VERA AND PEPPERMINT	Suchi, Maksuda Khanam
2022-06	NUTRITIONAL COMPOSITION, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF DIFFERENT VARIETY (WHITE SUGAR, BROWN SUGAR & HONEY) OF FIG JAM (Ficus carica L.)	Manik, Md. Masuduzzaman
2022-06	MEASUREMENT OF ANTIOXIDANT CAPACITY AND CHEMICAL CONSTITUENTS OF BETEL LEAF (Piper Betle L.) AND PRODUCING ANTIOXIDANT RICHED DAHI	Mazumder, Anamika
2022-06	Development of Functional food (biscuit) using banana peels	Mitu, Sonia Akter
2020-12	EVALUATION OF BIOACTIVE PEPTIDES FROM Gracilaria changii PROTEIN	Ismat Ara Begum, Ismat Ara
2020-06	CONSEQUENCE OF SUPPLEMENTATION OF SOYMILK TO GOAT’S MILK ON THE CHEMICAL COMPOSITION AND SENSORY CHARACTERISTICS OF YOGHURT	CHOWDHURY, NAYAN