Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability

by Md. Anisur Rahman Mazumder, Thottiam Vasudevan Ranganathan
Published 2020-06-01

Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soy milk

by Humyra Nowshin, Kumkum Devnath, Anjuman Ara Begum, Md Anisur Rahman Mazumder
Published 2018-04-01

Nutritional, textural and sensory quality of plain cake enriched with rice rinsed water treated banana blossom flour

by Tamanna Tasnim, Pabitra Chandra Das, Anjuman Ara Begum, Asmaul Husna Nupur, Md. Anisur Rahman Mazumder
Published 2020-12-01

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

by Dhrubajyoti Singha, Md. Fahad Jubayer, Kumkum Devnath, Delara Akhter, Thottiam Vasudevan Ranganathan, Md. Towhidur Rahman, Md. Anisur Rahman Mazumder
Published 2021-08-01

The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review

by Pabitra Chandra Das, Md. Ahmadul Islam, Md. Mobarak Hossain, Md. Fahad Jubayer, Parichat Hongsprabhas, Thottiam Vasudevan Ranganathan, Md. Anisur Rahman Mazumder
Published 2020-01-01