Author:
Islam Shariful,Miah Md. Abdus Satter,Islam Md. Faridul,Bhuiyan Mohammad Nazrul Islam,Tisa Khurshida Jahan,Naim Mustafizur Rahman
Funder
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
Ministry of Science and Technology, Government of the People’s Republic of Bangladesh
Bangladesh Council of Scientific and Industrial Research
Reference63 articles.
1. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020
2. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties;Adom;Journal of Agriculture Food Chemistry,2005
3. Effect of fermentation time on nutrition content, physical properties, pH, amino acids, fatty acids composition and Organoleptics on fermented mackerel sausage (Rastrelliger kanagurta Cuvier) characteristics;Afifah;International Journal of Food Studies,2023
4. Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation;Al-Ansi;Food Chemistry,2021
5. Effect of bioprocesses on phenolic compounds, Phytic acid and HCl extractability of minerals in wheat cultivars;Anjum;Food Science and Technology Research,2012