Table of Contents
Original Article(s)
| PRODUCTION AND EVALUATION OF FLAVORED YOGHURT FROM GRADED LEVELS OD SOURSOP (ANNONA MURICATA) PULP |
| Mbaeyi Nwaoha, Ekere K.S. |
Abstract
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| Pages: 14-21 | Share |
| Effect of Sugar replacement on chemical composition and organoleptic properties of Shrikhand |
| Rolly Mehrotra |
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Abstract
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| Pages: 22-25 | Share |
| Physico-chemical analysis of low calorie high protein shrikhand prepared using stevia leaf powder |
| Rolly Mehrotra |
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Abstract
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| Pages: 26-28 | Share |
| MANGO STARCH: ITS USE AND FUTURE PROSPECTS |
| Priya Patil, M.v. Gokhale, N. S. Chavan |
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Abstract
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| Pages: 29-33 | Share |
Review Article(s)
| FORTIFIED WATER- NUTRITIONAL BOOM |
| Himabindu Polaki, Nagendra Sastry.Y |
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Abstract
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| Pages: 1-6 | Share |
| Steviol Glycosides and their use in food processing: A review |
| Rolly Mehrotra |
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Abstract
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| Pages: 7-13 | Share |
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