| Authors: |
Shaun MMA; Department of Biochemistry and Food Analysis, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, 8602, Patuakhali, Bangladesh., Nizum MWR; Department of Public Health, North South University, Dhaka, 1229, Bangladesh., Munny S; Department of Occupational Therapy, Centre for the Rehabilitation of the Paralysed (CRP), Savar, 1343, Dhaka, Bangladesh., Fayeza F; Department of Biochemistry and Food Analysis, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, 8602, Patuakhali, Bangladesh., Mali SK; Department of Biochemistry and Food Analysis, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, 8602, Patuakhali, Bangladesh., Abid MT; Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, 8602, Patuakhali, Bangladesh., Hasan AR; Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, 8602, Patuakhali, Bangladesh. |
