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Development and performance evaluation of an improved electric baking oven for baked products

• Authors : Rana, Masud; Yasmin, Sabina; Mahomud, Md. Sultan

Subjects: Original Articles

• Source: Food Sci Nutr

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

• Authors : Akter, Moushumi; Anjum, Nishat; Roy, Falguni

Subjects: Agricultural and Biological Sciences (miscellaneous); Agronomy and Crop Science; Food Science

• Source: Journal of Agriculture and Food Research ; volume 11, page 100508 ; ISSN 2666-1543

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Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure

• Authors : Asaduzzaman, Md; Mahomud, Md Sultan; Haque, Mohammod Enamul

Subjects: Review Article

• Source: Int J Food Sci

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High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

• Authors : Haque, Md. Azizul; Asaduzzaman, Md.; Mahomud, Md. Sultan ...

Subjects: Applied Microbiology and Biotechnology; Food Science; Biotechnology

• Source: Food Science and Biotechnology ; volume 30, issue 3, page 413-421 ; ISSN 1226-7708 2092-6456

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Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt

• Authors : Mahomud, Md. Sultan; Haque, Md Azizul; Akhter, Nasrin

Subjects: Original Article

• Source: J Food Sci Technol

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The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom.

• Authors : Finnegan, Eoin W^1,2 (AUTHOR); Mahomud, Md. Sultan^3,4 (AUTHOR); Murphy, Eoin G^3,4 (AUTHOR)

• Source: International Journal of Dairy Technology. May2021, Vol. 74 Issue 2, p404-413. 10p.

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Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values.

• Authors : Mahomud, Md. Sultan¹; Katsuno, Nakako¹; Zhang, Lifen¹

Subjects: *HEAT treatment of milk; *WHEY proteins; *YOGURT

• Source: Journal of Food Processing & Preservation. Dec2017, Vol. 41 Issue 6, pn/a-N.PAG. 8p.

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Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt.

• Authors : Mahomud, Md. Sultan; Haque, Md Azizul; Akhter, Nasrin

• Source: Journal of Food Science & Technology; May2021, Vol. 58 Issue 5, p1969-1978, 10p

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