ஐ.எஸ்.எஸ்.என்: 2157-7110
ஆய்வுக் கட்டுரை
Proximate Composition of Qolxo (Arisaema Schimperianum Schott) and Different Processing Effect on its Composition
Development of Pearl Millet (Pennisetum glaucum) Pizza Base Using Response Surface Methodology
Development and Quality Evaluation of ‘Instant Sweet Potato Porridge’: A Novel Instant Product Development
கட்டுரையை பரிசீலி
Recent Developments in Intelligent Packaging Systems for Food Processing Industry: A Review
ஆராய்ச்சி
The Traditional Processing of Rice-Based Injera, Ethiopian Fermented Flat Bread