About the Authors

Tajnuba Sharmin

Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Neaj Ahmed

Department of Food and Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Abul Hossain

Department of Food & food service industry, Kyungpook National University, Daegu, Korea

Md. Mojaffor Hosain

Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Shakti Chandra Mondal

Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Md. Raihanul Haque

Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Mohammed Almas

Department of Food and Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Md. Abu Bakkar Siddik

Institute of Nutrition and Food Science, University of Dhaka, Bangladesh

Corresponding Author

Email: itstajnuba@gmail.com