Search Results - Ahmed, Khandoker Shahin

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    Fermentation with lactic acid bacteria enhances the bioavailability of bioactive compounds of whole wheat flour

    Fermentation with lactic acid bacteria enhances the bioavailability of bioactive compounds of whole wheat flour by Islam, Shariful, Miah, Md. Abdus Satter, Islam, Md. Faridul, Tisa, Khurshida Jahan, Bhuiyan, Md. Habibur Rahman, Bhuiyan, Mohammad Nazrul Islam, Afrin, Sadia, Ahmed, Khandoker Shahin, Hossain, Md. Hemayet

    Published in Applied Food Research
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