உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Textural Characteristics of Microwave-Baked and Convective-Baked Madeira Cake

• Ala’a H Al-Muhtaseb, Wendy McMinn, Emma Megahey, Gerry Neill, Ronnie Magee and Umer Rashid

ஆய்வுக் கட்டுரை

Optimization and Extrapolation to Pilot Scale of Essential Oil Extraction from Pelargonium Graveolens, by Steam Distillation

• Rabesiaka JR, Pierre HR and Razanamparany B

ஆய்வுக் கட்டுரை

Development and Evaluation of Extended Restructured Chicken Meat Block Incorporated With Colocasia (Colocasia Esculenta) Flour

• Suman Talukder, B.D. Sharma, S.K. Mendiratta, O. P. Malav, Heena Sharma and Gokulakrishnan P

ஆய்வுக் கட்டுரை

Development of Probiotic Beverage from Whey and Pineapple Juice

• Manasi Shukla, Yogesh Kumar Jha and Shemelis Admassu

ஆய்வுக் கட்டுரை

Study of Quality Characteristics and Efficacy of Extraction Solvent/Technique on the Antioxidant Activity of Bitter Gourd Seed

• Fozia Anjum, Muhammad Shahid, Shazia Anwer Bukhari, Shakeel Anwar and Sajid Latif

ஆய்வுக் கட்டுரை

Process Optimization for Fermentation of Wine from Jackfruit (Artocarpus heterophyllus Lam.)

• Nirmal Sharma, Sonam Palmoo Bhutia and Danesh Aradhya

ஆய்வுக் கட்டுரை

Development and Evaluation of Whey Based RTS Beverage from Ripe Banana Juice

• N. K. Dhamsaniya and A. K. Varshney

ஆய்வுக் கட்டுரை

Sensory Quality of Fermented Sausages as Influenced by Different Combined Cultures of Lactic Acid Bacteria Fermentation during Refrigerated Storage

• Saghir Ahmad and Baher Amer

ஆய்வுக் கட்டுரை

Studies on Development, Quality Evaluation and Storage Stability of Weaning Food Prepared from Multipurpose Flour, Papaya Powder and Milk Powder

• S. Ahmad, Dolly Gupta and A.K. Srivastava