Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh
Food Biotechnology, Protein Biochemistry
Recovery of Functional Materiasl with Thermally Stable Antioxidative Properties in Squid Muscle Hydrolyzates by Subcritical Water. A.K.M. Asaduzzaman and B.S. Chun. Food Science and Technology, 52(2): 793-802, 2015. Quality Characteristics of Lecithin Isolated from Deoiled Mackerel (Scomber japonicus) muscle using different methods. A.K.M. Asaduzzaman and B.S. Chun. Journal of Industrial and Engineering Chemistry, 21, 620-626, 2015.