Dr. Md. Sultan Mahomud
Dr. Md. Sultan Mahomud
Associate Professor, Department of Food Engineering and Technology, Hajee Mohammad Danesh Science
Verified email at edu.gifu-u.ac.jp - Homepage
TitleCited byYear
Physicochemical properties of flour and extraction of starch from jackfruit seed
F Noor, MJ Rahman, MS Mahomud, MS Akter, MAI Talukder, M Ahmed
International Journal of Nutrition and Food Sciences 3 (4), 347-354, 2014
Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values
MS Mahomud, N Katsuno, L Zhang, T Nishizu
Journal of food processing and preservation 41 (6), e13236, 2017
Detection of Cryptosporidium oocyts in Commonly Consumed Fresh Salad Vegetables
MAIS Jiaur Rahman, Aminul Islam Talukder, Farid Hossain, Sultan Mahomud
American Journal of Microbiological Research 2 (6), 224-226, 2014
Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate
MS Mahomud, N Katsuno, T Nishizu
Innovative food science & emerging technologies 44, 173-180, 2017
The effects of mushroom powder on the quality of cake
MAM Sheikh, A Kumar, MM Islam, MS Mahomud
Progressive Agriculture 21 (1-2), 205-214, 2010
Role of Whey protein-casein complexes on yoghurt texture
MS Mahomud, N Katsuno, T Nishizu
Reviews in Agricultural Science 5, 1-12, 2017
Processing and storage of instant cooked rice
MA Ali, SMK Hasan, MS Mahomud, MA Sayed
Bangladesh Res. Publ. J 7 (3), 300-305, 2012
Effect of temperature and humidity on shelf life of ripe Mangoes
MS Mahomud, MR Alam, MA Islam, MA Ali, MR Amin
Bangladesh research publication of Journal 3, 1193-1196, 2010
Effect of Honey and Sugar Solution on the Shelf Life and Quality of Dried Banana (Musa paradisiaca) Slices
MS Mahomud, MK Ali, MM Rahman, MH Rahman, T Sharmin, ...
American Journal of Food Science and Technology 3 (3), 60-66, 2015
Effect of micellar κ-casein dissociation on the formation of soluble protein complexes and acid gel properties
MS Mahomud, N Katsuno, T Nishizu
LWT 89, 255-261, 2018
Preparation of gluten free bread using the mixture of different cereals grain flour
M Roshid, MA Wazed, MR Islam, MS Mahomud, H Khatun
International journal of advanced multidisciplinary research 3 (5), 9-16, 2016
Processing and preservation of papaya jam
MAAMRA M.S.Mahomud, K.N.Pervin, N.Gupta
Journal of Science and Technology 6, 37-41, 2008
Evaluation of physicochemical and sensory properties of bread samples produced from blends of rice, wheat and winter-squash seed flours.
NA Obeta, AN Ukom, EC Merem, Y Twumasi, J Wesley, P Isokpehi, ...
Asian Journal of Applied Sciences 12 (2), 7-22, 2017
Effect of micellar Îș-casein dissociation on the formation of soluble protein complexes and acid gel properties
M Mahomud, N Katsuno, T Nishizu
Lebensmittel-Wissenschaft+[ie und] Technologie, 2017
F Noor, T Aktar, S Ali, MS Mahomud, MM Islam
Journal of Science and Technology 48, 53, 2014
Fariduzzaman, SM; M Phil, Assistant Professor, Dept of Psychiatry, Khulna Medical College, Khulna Bakar, Md Abu; FCPS, Professor, Dept. of Medicine, Khulna Medical College …
MS Mahomud, S Islam, MN Islam, MA Ashraf
Journal of the Bangladesh Agricultural University 11 (1), 111-118, 2013
Rahman, Tanjila; M Phil, Assistant Professor, Dept. of Microbiology, Dhaka Community Medical College & Hospital, Dhaka Tabassum, Shahina; PhD, Professor, Dept of Virology …
MS Mahomud, S Islam, MN Islam, MA Ashraf
Journal of the Bangladesh Agricultural University 11 (1), 103-110, 2013
The effects of sweet potato flour on the quality of biscuit
MMIMSM M.A.Z.Islam, A.Kadira, L.Rani
Journal of Science and Technology 11, 164-170, 2013
Period of acceptability of brinjal pickle stored in glass bottles at room temperature(20-27℃)
MASMKH M.A Ali, M.S.Mahomud
Agricultural Science Research Journal 3 (9), 267-272, 2013
Processing and preservation of brinjal pickle
MS Mahomud
VDM Verlag Dr.Muller GmbH & Co, 2011
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Articles 1–20