In this issue (17 articles)

1. CONSTRAINS EXPERIENCED BY ORGANIZERS OF DAIRY CLINICS

   P. Srilatha and Ch. Srilatha Vani

   Pages 104 - 105

2. ANTIMYCOTIC EFFECT OF SPICES AND THEIR MIXTURE IN REFERENCE TO CUMIN, GARLIC, GINGER, MUSTARD, RED CHILLI AND TURMERIC

   Vrinda Sikri and J.S. Berwal

   Pages 106 - 113

3. EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS ON SOME ANTINUTRITIONAL FACTORS OF MOTH BEAN

   Anju Negi, P. Boora and N. Khetarpaul

   Pages 114 - 119

4. ANTIOXIDANT EFFECT OF SPICES AND THEIR MIXTURE IN REFERENCE TO CUMIN, GARLIC, GINGER, MUSTARD, RED CHILLI AND TURMERIC

   Vrinda Sikri and J.S. Berwal

   Pages 120 - 124

5. NUTRITIONAL PROFILE OF SCHEDULED CASTE/TRIBE ADOLESCENTS

   R. Parimalavalli and S. Sathiya

   Pages 125 - 129

6. EFFECT OF STARTER CULTURE ON THE DEVELOPMENT OF CURD

   Renu Mogra and Maya Choudhry

   Pages 130 - 133

7. EFFECT OF AEROBICS ON BLOOD PRESSURE, BODY MASS INDEX AND LIPID PROFILE OF NORMAL AND OBESE SUBJECTS

   Aarti Sankhla, Archana Sahoo and Nidhi Sharma

   Pages 134 - 137

8. DEVELOPMENT AND NUTRITIONAL EVALUATION OF PEARL MILLET RICH BANANA CAKE

   Anu, Salil Sehgal and Asha Kawatra

   Pages 138 - 141

9. IMPACT OF CHILD LABOUR ON PHYSICAL DEVELOPMENT OF CHILDREN

   Chandra Kala Singh and Bimla Dhanda

   Pages 142 - 144

10. NEW VISTAS OF VALUE ADDITION TO UTILIZE AMLA (EMBLICA OFFICINALIS) AND BER (ZIZIPHUS MAURITIANA) FRUITS

    Madhu Goyal, Kavita Sharma and Vrinda Kiradoo

    Pages 145 - 147

11. ADOPTION PATTERN OF THE FARMERS WITH REGARD TO IMPROVED VEGETABLE PRODUCTION TECHNOLOGIES

    R.S. Suman

    Pages 148 - 150

12. RHWE : HOME SCIENCE STUDENTS AT COMMUNITY SERVICE

    P.N. Antwal, P.B. Bhosale and C.M. Bellurkar

    Pages 151 - 153

13. CONSUMPTION PATTERN AND QUALITY EVALUATION OF RAB TRADITONAL RURAL PREPARATON

    Renu Mogra and Payal Vaishnav

    Pages 154 - 156

14. CHANGES IN RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF RETORT PROCESSED KUNDA DURING STORAGE*

    B. Navajeevan and K. Jayaraj Rao

    Pages 79 - 86

15. UTILIZATION OF POMEGRANATE JUICE FOR THE PREPARATION OF CHAKKA WHEY BEVERAGE

    R.B. Babar, D.D. Salunkhe, K.D. Chavan and V.M. Thakare

    Pages 87 - 93

16. TRAINING NEEDS OF DAIRY FARM INSTRUCTORS IN KERALA*

    N. Vimal Raj Kumar and R.S. Jiji**

    Pages 94 - 98

17. SENSORY EVALUATION AND OVERALL ACCEPTABLILITY OF PANEER FROM BUFFALO MILK ADDED WITH SAGO POWDER

    S.V. Bhadekar, B.R. Deshmukh, S.V. Baswade, R.S. Mule and P.L. Gatchearle

    Pages 99 - 103