Volume 34, Issue 1 (March 2015)
In this issue (17 articles)
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Practices followed by halwais to manufacture fig burfi in Maharashtra, India
DOI : 10.5958/0976-0563.2015.00001.9 | Article Id : DR-802
Pages 1-7 -
Studies on preparation of mango yoghurt drink
DOI : 10.5958/0976-0563.2015.00003.2 | Article Id : DR-929
Pages 13-17 -
Effect of chemical preservation over thermal processing on storage stability of tomato juice
DOI : 10.5958/0976-0563.2015.00010.X | Article Id : DR-908
Pages 49-53 -
Preparation and quality evaluation of lime based herbal blended RTS beverage
DOI : 10.5958/0976-0563.2015.00011.1 | Article Id : DR-901
Pages 54-58 -
Effect of drying methods on consumer acceptability of banana powder
DOI : 10.5958/0976-0563.2015.00013.5 | Article Id : DR-937
Pages 63-66 -
Studies on standardization of fig fruit (Ficus carica L.) powder enriched cookies and its composition
DOI : 10.5958/0976-0563.2015.00015.9 | Article Id : DR-943
Pages 71-74 -
Mango peel: A potential source of natural bioactive phyto-nutrients in functional food
DOI : 10.5958/0976-0563.2015.00016.0 | Article Id : DR-872
Pages 75-77 -
Physicochemical and sensory qualities of pork sausage incorporated with blood
DOI : 10.5958/0976-0563.2015.00017.2 | Article Id : DR-934
Pages 78-80 -
Gender participation in integrated farming system in Tripura, India
DOI : 10.5958/0976-0563.2015.00012.3 | Article Id : DR-958
Pages Gender participation in integrated farming system in Tripura, India