Open AccessVariations in fatty acid and amino acid profiles of doi and rasomalai made from buffalo milk
Author(s) -
Abu Hena Md. Asif,
Gautam Kumar Deb,
Raihan Habib,
Md. Harun-ur-Rashid,
Md. Asaduzzaman Sarker,
Umma Fatema Shahjadee,
Sharmin Akter Lisa,
Salma Ahmed,
Dag Ekeberg,
Einar VargasBelloPérez,
Mohammad Ashiqul 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.