Md. Akhtaruzzaman

Professor Akhtaruzzaman Md. Akhtaruzzaman (born 1 July 1964) is a Bangladeshi academic who served as the 28th vice-chancellor of the University of Dhaka. Prior to this position, he served in different academic, administrative and co-curricular development activities at the University of Dhaka including the pro-vice chancellor (administration), dean (Faculty of Arts), chairman, Department of Islamic History & Culture, and provost of the Kabi Jashim Uddin Hall, University of Dhaka. Provided by Wikipedia
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  1. 1
    Comparison of Muscle and Subcutaneous Tissue Fatty Acid Composition of Bangladeshi Nondescript Deshi Bulls Finished on Pasture Diet

    Comparison of Muscle and Subcutaneous Tissue Fatty Acid Composition of Bangladeshi Nondescript Deshi Bulls Finished on Pasture Diet by Mohammad Khairul Alam, Ziaul Hasan Rana, Mohammad Akhtaruzzaman

    Published 2017-01-01
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  2. 2
    Nutritional Composition, Total Phenolic Content, Antioxidant and α-Amylase Inhibitory Activities of Different Fractions of Selected Wild Edible Plants

    Nutritional Composition, Total Phenolic Content, Antioxidant and α-Amylase Inhibitory Activities of Different Fractions of Selected Wild Edible Plants by Ziaul Hasan Rana, Mohammad Khairul Alam, Mohammad Akhtaruzzaman

    Published 2019-07-01
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  3. 3
    Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>)

    Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (<i>Acheta domesticus</i>) by Habiba Khatun, Mik Van Der Borght, Mohammad Akhtaruzzaman, Johan Claes

    Published 2021-11-01
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  4. 4
    Cross layer protocol architecture for spectrum‐based routing in cognitive radio networks

    Cross layer protocol architecture for spectrum‐based routing in cognitive radio networks by R. Sri Uma Suseela, Korlapati Satyanarayana Murthy, Hima Bindu Valiveti, Mohammad Akhtaruzzaman

    Published 2024-01-01
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  5. 5
    Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (<i>Acheta domesticus</i>) Flour Using Hydrocolloids by an I-Optimal Design

    Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (<i>Acheta domesticus</i>) Flour Using Hydrocolloids by an I-Optimal Design by Habiba Khatun, Siebe Lievens, Ruben Smets, Mohammad Akhtaruzzaman, Mik Van Der Borght, Johan Claes

    Published 2022-11-01
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