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2 results for Md. Ibrahim Khalil.

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Effect of Boiling on the Nutritional Value, Phytochemical Contents, and Antioxidant Activity of Commonly Consumed Potato (Solanum tuberosum L.) Varieties in Bangladesh
by Umme Salma, Hussain Md. Shahjalal, Tanvir Ahmmed, Md. Mesbah Uddin Ansary, Md. Ibrahim Khalil and Nurul Karim
Journal of Food and Nutrition Research. 2020, 8(8), 382-391. DOI: 10.12691/jfnr-8-8-1
Pub. Date: August 11, 2020Views: 6309Downloads: 8079
potato boiling effect proximate composition phytochemicals antioxidant activity vitamins
Abstract Full Text PDF (462 KB) Full Text HTML Full Text ePUB (913 KB)
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Effect of Biomass and Sugar in Citric Acid Production by Aspergillus niger Using Molasses and Jackfruit as Substrates
by M. Kamruzzaman Munshi, Md. Fuad Hossain, Roksana Huque, M. Mazibur Rahman, Afifa Khatun, Mahfuza Islam and Md. Ibrahim Khalil
American Journal of Food and Nutrition. 2013, 1(1), 1-6. DOI: 10.12691/ajfn-1-1-1
Pub. Date: April 07, 2013Views: 26287Downloads: 19891Citations: 4
citric acid Aspergillus niger substrate Prescott salt
Abstract Full Text PDF (324 KB) Full Text HTML Full Text ePUB (197 KB)
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