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Malaysian Journal of Halal Research
AHEAD OF PRINT
Accès libre
Standardization of Recipe of Value-Added Functional Aloe Vera Drink Enriched with Moringa Leave
Md. Obydul Haque
Md. Obydul Haque
,
Most. Ahsa Moni
Most. Ahsa Moni
,
Smriti Rani
Smriti Rani
,
Sharmin
Sharmin
,
Md. Rafiul Hasan
Md. Rafiul Hasan
,
Md. Ripon Sarker
Md. Ripon Sarker
,
Md.Shohanur Rahman
Md.Shohanur Rahman
,
Mst. Nazma Khatun
Mst. Nazma Khatun
et
Abu Saeid
Abu Saeid
| 12 déc. 2022
Malaysian Journal of Halal Research
AHEAD OF PRINT
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Publié en ligne:
12 déc. 2022
Pages:
-
DOI:
https://doi.org/10.2478/mjhr-2022-0007
Mots clés
Aloe Vera
,
Moringa leaves
,
Drinks
,
Acidity
,
Sensory Evaluation
© 2022 Md. Obydul Haque et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Md. Obydul Haque
Department of Food Engineering, NPI University of Bangladesh
Manikganj, Bangladesh
Most. Ahsa Moni
Department of Food Engineering, NPI University of Bangladesh
Manikganj, Bangladesh
Smriti Rani
Department of Food Engineering, NPI University of Bangladesh
Manikganj, Bangladesh
Sharmin
Department of Food Engineering, NPI University of Bangladesh
Manikganj, Bangladesh
Md. Rafiul Hasan
Department of Food Engineering, NPI University of Bangladesh
Manikganj, Bangladesh
Md. Ripon Sarker
Department of Food Engineering, NPI University of Bangladesh
Manikganj, Bangladesh
Md.Shohanur Rahman
Department of Food Engineering, NPI University of Bangladesh
Manikganj, Bangladesh
Mst. Nazma Khatun
Department of Food Technology, Chapainawabganj Polytechnic Institute
Chapainawabganj, Bangladesh
Abu Saeid
Department of Food Engineering, NPI University of Bangladesh
Manikganj, Bangladesh