Dr. A.K.M. Asaduzzaman

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Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh


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.

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