உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Comparison of the Physical, Textural, Sensory, and Nutritional Properties of Rice Flour and Green Banana Flour on the Acceptability of Gluten-Free Chocolate Chip Oatmeal Bars

• Vasiliki (Betty) Protopapas, Sikha Bhaduri and Khursheed Navder

ஆராய்ச்சி

Total phenolic content, flavonoid content and antioxidant activities of Trigonella foenum-graecum, Aframomum cororima and Lippiaadoensis var. koseret

• Genet shiferaw*, Engeda Dessalegn and Yassin Hassen

ஆராய்ச்சி

Rainfall Variability and Rice Production a Nigeria; A Co-integration Model Approach

• B. B Adeyemi and I. J Fasakin

ஆராய்ச்சி

The effect of repeated frying on antioxidants in oil by using High-Performance Liquid Chromatography

• Sardar Abdul Hameed Khan

ஆய்வுக் கட்டுரை

EFFECT OF MOTH BEAN (Vigna aconitifolia) FLOUR AND HYDROCOLLOID ON MAIZE (Zea mays) DOUGH RHEOLOGY (RETRACTED)

• Krishna V. S*, Lakshmi S. J and Pavani J.