In this issue (16 articles)

1. CHARACTERIZATION OF CASEINOPHOSPHOPEPTIDES (CPPS) PRODUCED FROM A AND B-CASEIN FRACTIONS USING YOGHURT CULTURES

   D. Kusuma, Jayashri P. Hiremath* and G.S. Bhat

   Pages 91-95

2. CONSTRAINTS OF WOMEN DAIRY CO-PERATIVE SOCIETIES IN ADOPTION OF ANIMAL HUSBANDRY PRACTICES

   M.l. Meena*, Aishwarya Dudi and N.k. Sharma1

   Pages 96-100

3. RESPONSE OF DIFFERENT CONTAINERS, STARTER, TEMPERATURE AND INCUBATION PERIOD ON MICROBIOLOGICAL QUALITY OF DAHI PREPARATION

   Ajay Kumar Singh, Pradeep Kumar Singh4*, Amitesh Kumar Singh1, Rakesh Kumar2, Nikhil Kumar Singh3, Ajay Brikram Singh4 and Kunwar Vikash Singh

   Pages 101-107

4. MODIFIED ATMOSPHERE PACKAGING AND STORAGE OF MUSHROOMS

   Satish Kumar, Gagandeep Kaur, Sadhna Arora and Rohit Kumar

   Pages 108-114

5. QUALITY EVALUATION OF FORMULATED COMPLEMENTARY FOODS

   R. Parimalavalli and S. Kavitha

   Pages 115-119

6. FUNCTIONAL AND NUTRITIONAL CHARACTERISTICS OF RAGI-WHEAT COMPOSITE FLOUR AND ITS USE IN BREAD MAKING

   Honey Choudhary and Sudesh Jood*

   Pages 120-125

7. STUDIES ON SELECTED PHYSICO-CHEMICAL PROPERTIES OF PUMPKIN

   A.S. Kulkarni* and D.C. Joshi1

   Pages 126-129

8. PROCESS OPTIMIZATION FOR THE MANUFACTURE OF FILLED MILK DIETETIC PANEER

   Ruby Kumari, Alok Jha* and Amrita Poonia

   Pages 130-134

9. SENSORY AND TEXTURAL PROPERTIES OF TOFU MANUFACTURED BY BLENDING BUFFALO MILK

   Jayeeta Mitra1, Alok Jha*, Tanweer Alam2, D. S. Singh, Shashi Kumar Ranjan, Saurabh Pathak and Anjum Naz

   Pages 135-138

10. QUALITY OF EXTRUDED TRIPE SNACK FOOD INCORPORATED WITH DIFFERENT EXTENDERS AND BUFFALO RUMEN MEAT

    M. Anna Anandh

    Pages 139-143

11. EFFECT OF DIFFERENT TENDERIZERS ON TENDERNESS AND QUALITY OF BUFFALO TRIPE

    M. Anna Anandh

    Pages 144-148

12. STUDIES ON COMPOSITION AND SENSORY QUALITY OF FAT REDUCED CHEVON SALAMIS INCORPORATED WITH GLUTINOUS RICE FLOUR

    S.K. Laskar*, Nashrin Jebin, D.R. Nath and M. Hazarika.

    Pages 149-151

13. EFFECT OF PROCESSING ON NUTRITIONAL STATUS OF FOOD MATERIALS FOR THEIR USE AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN

    Priyanka Kumari* and Usha Singh

    Pages 152-157

14. EFFICACY ASSESSMENT OF FOOD BASED IRON INTERVENTION ON HEMATOLOGICAL PARAMETERS OF PREGNANT WOMEN

    Mamta Singh and Shashi Jain

    Pages 158-161

15. NUTRITIONAL EVALUATION OF CABBAGE PRODUCTS DEVELOPED WITH THE CABBAGE GROWN UNDER SODIC CONDITION TREATED WITH GYPSUM AND FYM

    Varsha Rani*, N. Khetarpaul and S.k. Sharma

    Pages 162-167

16. NUTRIENT PROFILE OF JAFFARABADI BUFFALO MILK AT DIFFERENT STAGES OF LACTATION

    N.H. Garaniya, H.R. Ramani and B.A. Golakiya

    Pages 168-170