Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4
Authors
Md. Abdul Wazed
Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh
Mohim Das Gupta
Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh
Shamor kanti Dey
Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh
Rahul Kumar Majumder
Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh
Al Amina
Shabadur Rashid Shakib
Department of Food Science and Engineering, German University Bangladesh (GUB), Gazipur, Bangladesh
DOI: https://doi.org/10.2478/mjhr-2021-0011 | Journal eISSN: 2616-1923
Language: English
Page range: 55 - 59
Published on: Mar 31, 2022
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2022 Md. Abdul Wazed, Mohim Das Gupta, Shamor kanti Dey, Rahul Kumar Majumder, Al Amina, Shabadur Rashid Shakib, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.