Development and quality assessment of honey nut drink Cover

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Development and quality assessment of honey nut drink

Malaysian Journal of Halal Research

Volume 4 (2021): Issue 1 (June 2021)

By: Abu Saeid, Md. Atikur Rahman, Md. Rohit Hasan Utsob, Md. Uzzal Hosen, Md. Morshedul Islam, Md. Saiful Islam and Bishwajit Halder

Open Access

|Mar 2021

Authors

Abu Saeid

saeidfpp.hstu@gmail.com

Department of Food Engineering, NPI University of Bangladesh, Manikganj, Bangladesh

Md. Atikur Rahman

Department of Food Engineering, NPI University of Bangladesh, Manikganj, Bangladesh

Md. Rohit Hasan Utsob

Department of Food Engineering, NPI University of Bangladesh, Manikganj, Bangladesh

Md. Uzzal Hosen

Department of Food Engineering, NPI University of Bangladesh, Manikganj, Bangladesh

Md. Morshedul Islam

Department of Food Engineering, NPI University of Bangladesh, Manikganj, Bangladesh

Md. Saiful Islam

Department of Food Engineering, NPI University of Bangladesh, Manikganj, Bangladesh

Bishwajit Halder

Department of Food Engineering, NPI University of Bangladesh, Manikganj, Bangladesh

DOI: https://doi.org/10.2478/mjhr-2021-0002 | Journal eISSN: 2616-1923

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Language: English

Page range: 6 - 10

Published on: Mar 1, 2021

Published by: Sciendo

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Honey nut drink,

pH,

Acidity and sensory characteristics

Related subjects:

Business and economics,

Business management,

Marketing, sales, customer relations,

Basic medical science,

Basic medical science, other,

Clinical medicine,

Clinical medicine, other

© 2021 Abu Saeid, Md. Atikur Rahman, Md. Rohit Hasan Utsob, Md. Uzzal Hosen, Md. Morshedul Islam, Md. Saiful Islam, Bishwajit Halder, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.

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