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Malaysian Journal of Halal Research
AHEAD OF PRINT
Accesso libero
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
e
Abu Saeid
Abu Saeid
| 12 dic 2022
Malaysian Journal of Halal Research
AHEAD OF PRINT
INFORMAZIONI SU QUESTO ARTICOLO
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CONDIVIDI
Pubblicato online:
12 dic 2022
Pagine:
-
DOI:
https://doi.org/10.2478/mjhr-2022-0007
Parole chiave
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