Effect of low oxygen stress on the metabolic responses of tomato fruit cells by Md. Sultan Mahomud, Md. Nahidul Islam, Joysree Roy

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Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour by Md. Atiqur Rahman, Joysree Roy, Md. Sultan Mahomud

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Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake by Moushumi Akter, Nishat Anjum, Falguni Roy, Sabina Yasmin, Mouluda Sohany, Md Sultan Mahomud

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Development and performance evaluation of an improved electric baking oven for baked products by Masud Rana, Sabina Yasmin, Md. Sultan Mahomud, Fatehatun Noor, Md. Sazzat Hossain Sarker

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Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties by Md. Naimur Rahman, Md. Nahidul Islam, Md. Manik Mia, Shahriar Hossen, Md. Forshed Dewan, Md. Sultan Mahomud

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Physicochemical and sensory characteristics of orange juice supplemented yogurt by Sabina Yasmin, Gajala Shaheen, Dipti Rani, Chhanda Roy, Most Jesmin Akhter, Md Shakil, Md. Sultan Mahomud, Mouluda Sohany

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Recent advances in frying processes for plant-based foods by Abdulla Al Faruq, Mst. Husne Ara Khatun, S.M. Roknul Azam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud, Xin Jin

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