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2. Study on physicochemical and antioxidant properties of coconut cream extracted from two BARI varieties;Ahmed;International Food Research Journal,2019
3. Evaluation of green chili stored at the chilling condition: Effects of thermal and ultrasound pretreatments;Alam;Food and Humanity,2023
4. Quality attributes of the developed banana flour: Effects of drying methods;Alam;Heliyon,2023
5. Characterization and evaluation of flour's physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya;Alam;Journal of Agriculture and Food Research,2024