Md. Sultan Mahomud

Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate

Md. Sultan Mahomud, Nakako Katsuno, Takahisa Nishizu · Innovative Food Science & Emerging Technologies · 2017 · 48 citations

Agriculture, Dairy Science, Food Science +16

Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

Md. Naimur Rahman, Md. Nahidul Islam, Md. Manik Mia et al. · Applied Food Research · 2023 · 42 citations · Full text

Agriculture, Dairy Science, Food Science +17

Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake

Moushumi Akter, Nishat Anjum, Falguni Roy et al. · Journal of Agriculture and Food Research · 2023 · 34 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Recent advances in frying processes for plant-based foods

Abdulla Al Faruq, Mst. Husne Ara Khatun, S.M. Roknul Azam et al. · Food Chemistry Advances · 2022 · 31 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Physiological Changes in Red Onion Bulbs at Different Storage Temperature

Mouluda Sohany, Md. Kamal Uddin Sarker, Md. Sultan Mahomud · World Journal of Engineering and Technology · 2016 · 28 citations · Full text

Agriculture, Food Science, Horticultural Sciences +17