உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Water Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches

• Adjouman YD, Nindjin C, Tetchi FA, Dalcq AC, Amani NG and Sindic M

ஆய்வுக் கட்டுரை

Reducing the Oil Content of Fried Noodles through Forming a Rough and Coarse Gluten Network

• Mitsuru Tanaka, Eriko Kanai, Sho Kitano, Hideki Takizawa, Tomiko Asakura, Soichi Tanabe and Yoshio Nobuyasu

ஆய்வுக் கட்டுரை

Physicochemical and Sensory Evaluation of Dhakki Dates Candy

• Zeeshan M, Saleem SA, Ayub M, Shah M and Jan Z

ஆய்வுக் கட்டுரை

Development and Quality Evaluation of Tamarind Plum Blended Squash During Storage

• Ibrahim Khan, Rehman AU, Khan SH, Qazi IM, Arsalan khan, Shah FN and Rehman TU

ஆய்வுக் கட்டுரை

Squash from Tamarind Pulp by Blending with Mango Pulp

• Kiranmai E, Uma Maheswari K and Vimala B

ஆய்வுக் கட்டுரை

Hygienic Assessment of Tools Used for Juice Extraction by Street Juice Vendors in Close Vicinity of Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India

• Anane MA and Immanuel G

ஆய்வுக் கட்டுரை

Effect of Grain Teff, Sorghum and Soybean Blending Ratio and Processing Condition on Weaning Food Quality

• Menure Heiru