HACCP Plan and Adoption of HACCP Metasystem in the Tea Industries of Bangladesh

I. Ahmad, R. S. Chowdhury, Rayhan Uddin, A. Shakawat, W. U. Rahman, Wahidu Zzaman

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The Roles of Different Sugar Sources on the Quality of Nigella Enriched Tomato Ketchup

Mahbuba Rahman Tripty, Ashrafi Akter, Ismat Jahan, Md. Ahmadul Islam, Md. Anisur Rahman Mazumder

Page: 1-6
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Microbiological Analysis, Cyanide and Moisture Content of Different Garri Samples

C. E. Kalu

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Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

Ozge Kurt Gokhisar, Mahir Turhan

Page: 1-9
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Determination of Ascorbic Acid Concentration in Commercially Available Fruit Drinks in Bangladesh

Mohammad Rahanur Alam, Mohammad Asadul Habib, Pinaki Chowdhury, Lincon Chandra Shill, Md Abdullah Al Mamun

Page: 1-6
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