Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk | Zendy

Abu Hena Md Asif | Zendy; Gautam Kumar Deb | Zendy; Md Rezwanul Habib | Zendy; Md. Mahtab Rashid | Zendy; Md. Abid Hasan Sarker | Zendy; Umma Fatema Shahjadee | Zendy; Sharmin Akter Lisa | Zendy; Salma Ahmed | Zendy; Dag Ekeberg | Zendy; Einar rez | Zendy; Md. Moshiul Islam | Zendy

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Variations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk

Author(s) -

Abu Hena Md Asif,

Gautam Kumar Deb,

Md Rezwanul Habib,

Md. Mahtab Rashid,

Md. Abid Hasan Sarker,

Umma Fatema Shahjadee,

Sharmin Akter Lisa,

Salma Ahmed,

Dag Ekeberg,

Einar rez,

Md. Moshiul Islam

Publication year - 2021

Publication title -

journal of advanced veterinary and animal research

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.275

H-Index - 9

ISSN - 2311-7710

DOI - 10.5455/javar.2021.h541

Subject(s) - oleic acid , fatty acid , food science , chemistry , cholesterol , composition (language) , zoology , raw milk , biology , biochemistry , philosophy , linguistics

This study investigated and compared the chemical composition, cholesterol content, fatty acid (FA), and amino acid (AA) profiles of doi and rasomalai made from buffalo milk.

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