Dr. Md. Sultan Mahomud
Dr. Md. Sultan Mahomud
Associate Professor, Department of Food Engineering and Technology, Hajee Mohammad Danesh Science
Verified email at hstu.ac.bd - Homepage
Title
Cited by
Cited by
Year
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
272014
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
102014
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
92017
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
92017
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
82010
Role of whey protein-casein complexes on yoghurt texture
MS Mahomud, N Katsuno, T Nishizu
Reviews in Agricultural Science 5, 1-12, 2017
72017
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
42015
Processing and storage of instant cooked rice
MA Ali, SMK Hasan, MS Mahomud, MA Sayed
Bangladesh Research Publications Journal 7, 300-305, 2012
32012
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
32010
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
12018
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
12016
Processing and preservation of papaya jam
MAAMRA M.S.Mahomud, K.N.Pervin, N.Gupta
Journal of Science and Technology 6, 37-41, 2008
12008
Effect of Grape Juice on the Physiochemical and Sensory Properties of Yogurt
JR Roy, ST Sinthia, JR Roy, M Abdul, M Sheikh, J Roy, MS Mahomud
1
Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
MA Kabir, MBI Talukder, L Islam, S Yasmin, MS Mahomud, J Roy
Research & Reviews: Journal of Dairy Science and Technology 9 (1), 2020
2020
Effect of micellar κ-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
2017
IMPACT OF PROCESSING METHODS ON QUALITY OF CAULIFLOWER PICKLE
F Noor, T Aktar, S Ali, MS Mahomud, MM Islam
Journal of Science and Technology 48, 53, 2014
2014
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
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
2013
Processing and preservation of brinjal pickle
MS Mahomud
VDM Verlag Dr.Muller GmbH & Co, 2011
2011
STUDIES ON THE EFFECT OF STARCH ON THE QUALITY OF SOYADAHI
MA Haque, MS Osman, MS Mahomud, SC Mandal, M Shams-Ud-Din, ...
STUDIES 4 (4), 330-341, 2010
2010
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