In this issue (16 articles)

1. CONTRIBUTION OF FARM WOMEN TOWARDS DAIRY ENTERPRISE IN GANDERBAL DISTRICT OF KASHMIR VALLEY

   A. Hai, A.H. Akand*, S. Shanaz and K.H. Bulbul

   Pages 140 - 146

2. ORGANOLEPTIC AND MICROBIOLOGICAL EVALUATION OF CHEESE-WHEY AND SOY-WHEY BASED PEAR BEVERAGE

   Sonia Minhas and Sangita Sood

   Pages 90 - 93

3. EFFECT OF SOURCE AND STORAGE INTERVAL ON REDUCING, NON-REDUCING SUGAR CONTENT OF SHRIKHAND

   R.T. Raghuwanshi1, N.A. Mankar* P.A. Deshmukh* and S.B. Deshmukh*

   Pages 105- 109

4. ACCEPTABILITY AND KEEPING QUALITY OF BREADS OF SIX WHEAT VARIETIES

   Ansari Begum Jani and Snehlatta Reddy

   Pages 110 - 114

5. STUDIES ON PROSPECTS AND CONSTRAINTS OF DAIRYING IN CHIKHALI

   I.P. Sonpasare1, A.S. Hembade2 and S.M. Gaikwad3

   Pages 115 - 116

6. ADULTERATION PATTERN IN DIFFERENT FOOD PRODUCTS SOLD IN THE TWIN CITIES OF HYDERABAD AND SECUNDERABAD-INDIA

   K. Waghray*, S. Gulla, P. Thyagarajan and G. Vinod

   Pages 117 - 121

7. ANTIOXIDANT PROFILE OF SELECTED HERBS IN COMPARISON TO MUSHROOMS

   Tapasya Anand and Rashmi Kapoor

   Pages 122 - 125

8. A STUDY ON STORAGE OF MINIMALLY PROCESSED GARLIC (ALLIUM SATIVUM L.)

   Umesh*, Satish Naik, T.L. Prakasha1 and K. Venkatachalapathy

   Pages 126 - 130

9. EFFECT OF EVAPORATIVE COOLING CHAMBER ON STORAGE OF POTATO

   Anjali Chandra and Ajeet Kumar Singh

   Pages 131- 133

10. DOMESTIC ENERGY CONSUMPTION PATTERN OF RURAL SCHEDULED CASTE (SC) HOUSEHOLDS IN A SELECTED DISTRICT OF HARYANA

    Renu Kumari, Nishi Sethi and Y.K. Yadav

    Pages 134- 139

11. KNOWLEDGE LEVEL OF DAIRY FARMERS REGARDING RECOMMENDED BUFFALO MANAGEMENT PRACTICES*

    G.S.Aulakh1, J.S. Yadav2 and Rajbir Singh3

    Pages 147 - 149

12. EFFECT OF MINT ON ORGANOLEPTIC QUALITY OF CULTLURED LOW FAT MILK BEVERAGE.

    Kirti Srivastava,  Anisha Verma and R. Chandra

    Pages 150 - 152

13. PREPARATION OF SHRIKHAND USING ASHWAGANDHA POWDER AS ADDITIVE

    U.B. Landge, B.K. Pawar and D.M. Choudhari

    Pages 79- 84

14. CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM FRUITS AND VEGETABLES FOR THEIR ANTIBACTERIAL ACTIVITY

    G.A. Padmaja, B. Ramachandra, H. Manjunath, R. Prabha, R. Krishna and P.A. Shankar.

    Pages 85- 89

15. STANDARDIZATION OF PROCESSING PARAMETERS FOR THE PRODUCTION OF READY-TO-SERVE UNRIPE MANGO BEVERAGE (PANA)

    Amee Ravani and D.C. Joshi

    Pages 94 - 98

16. FORMULATION PREPARATION AND EVALUATION OF SOYLADOO

    R.M. Kamble and N.S. Ghatge

    Pages 99 - 104