In this issue (16 articles)

1. TEXTURAL AND SENSORY CHARACTERISTICS OF MARKET SAMPLES OF PEDA MANUFACTURED IN VARANASI CITY OF INDIA

   Prasad Rasane, Arvind and Alok Jha*

   Pages 239 - 243

2. OPTIMIZATION OF INGREDIENTS FOR THE MANUFACTURE OF FRUIT CREAM USING RESPONSE SURFACE METHODOLOGY

   Tanweer Alam, Alok Jha*, Nistha Saraswat and Jyotsana Dhasmana

   Pages 244 - 251

3. MILK QUALITY AT VARIOUS STAGES OF SAMPLING OF HARYANA DAIRY DEVELOPMENT CO-OPERATIVE FEDERATION LTD

   Rekha Dahiya* and D. N. Srivastava

   Pages 252 - 255

4. PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KHEES OBTAINED FROM BUFFALO AND COW COLOSTRUM

   Amrita Poonia* and R.S. Dabur

   Pages 256 - 258

5. RESOURCE USE EFFICIENCY IN BUFFALO MILK PRODUCTION IN VARANASI DISTRICT OF Uttar Pradesh India

   Sunil Kumar Singh, S.B. Agarwal, B.S. Chandel

   Pages 259 - 263

6. TECHNICAL EFFICIENCY OF MILK PRODUCTION IN TAMIL NADU of India : FRONTIER PRODUCTION FUNCTION APPROACH

   A. Serma Saravana Pandian , K.N. Selvakumar, M. Prabu and B. Ganeshkumar

   Pages 264 - 267

7. IMPACT OF RAJASTHAN CO-OPERATIVE DAIRY FEDERATION IN ADOPTION OF IMPROVED ANIMAL HUSBANDRY PRACTICES

   M.L. Meena and N.K. Sharma*

   Pages 268 - 271

8. STUDY ON VARIOUS SOCIO-PERSONAL CHARACTERISTICS OF SELF HELP GROUP (SHG) and NON-SHG MEMBERS PRACTICING DAIRY FARMING IN WEST BENGAL, INDIA

   Sukanta Biswas*, D.P. Sikdar and A. Goswami

   Pages 272 - 278

9. CONSTRAINTS PERCEIVED BY MEMBERS OF MANIPUR (INDIA) MILK PRODUCERS COOPERATIVE UNION IN PRACTICING IMPROVED DAIRY FARMING

   Asheibam Shyam Singh*, Khajan Singh, Ritu Chakravarty, V.G. Vairagar and Chandan Kumar

   Pages 279 - 283

10. ADOPTION Behaviour OF SELF HELP GROUPS(SHG) MEMBER PRACTISING DAIRY FARMING IN WEST BENGAL

    Sukanta Biswas1, D.P. Sikdar and A. Goswami2

    Pages 284 - 289

11. COMPARATIVE STUDY of THERMOSONICATION AND THERMAL TREATMENTS ON PECTIN METHYLESTERASE INACTIVATION IN MOSAMBI JUICE

    Ruby Siwach* and Manish Kumar

    Pages 290 - 296

12. EFFECT OF STORAGE ON NUTRITIONAL AND SENSORY QUALITIES OF GRAIN AMARANTH (AMARANTHUS HYPOCHONDRIACUS) FLOUR

    Bhatiwada Nidhi* and V. Indira1

    Pages 297 - 300

13. SENSORY AND NUTRITIONAL EVALUATION OF VALUE ADDED PRODUCTS PREPARED FROM BABY CORN

    Rekha Sinha* and Bindu Sharama

    Pages 301 - 305

14. DEVELOPMENT OF LOW FAT EMULSION BASED SMOKED SAUSAGES USING DIFFERENT HUMECTANTS

    S.S. Ahlawat*, D.P. Sharma, N. Khanna and R.S. Dabur

    Pages 306 - 310

15. STRATEGY ADOPTED BY THE NGOs FOR EMPOWERMENT OF THE WOMEN

    Renu Kumari* and Siya Ram Singh

    Pages 311 - 313

16. PROPAGATION OF TIE AND DYE : AN ART OF ROYALTY AMONG RURAL WOMEN

    B. Yadav, R. Dahiya, P. Kundu and K. Sabharwal

    Pages 314 - 317