ISSN: 2157-7110
исследовательская статья
New Makhana Processed Products for Health Benefit
Development of Porridge from Kocho and Chickpea Composite Flours: Evaluation of Nutritional Composition and Functional Properties of the Flours and Sensory Properties of the Porridge
Effect of Blending Ratio of Soybean and Sorghum Flour on the Proximate Composition and Sensory Quality of Cookies Produced from Soft Wheat
Quality Assessment of Sweet Cherry (Prunus avium) Juice Treated with Different Chemical Preservatives
Study on Drying Characteristics of Guava Leaves