Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 83-91
Composition and medicinal properties of camel milk: A Review
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The journal publishes original research articles in the field of Dairy and Food Science and focuses on new developments.
Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
In this Issue (17 Articles)
Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 92-97
Effect of incorporation of ginger juice in various rates on the freezing and thermal properties of ice cream
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 98-103
Energy consumption during manufacturing of different dairy products in a commercial dairy plant: A case study
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 104-108
Effect of storage on chemical, textural and sensory attributes of traditional indigenous sweet peda
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 109-112
Studies on chemical composition of Kheer prepared from soy milk blended with buffalo milk
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 113-115
Milk production trends in Kolar and Chikkaballapur districts of Karnataka, India
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 116-122
Influence of microwave and fungal treatments on nitrogen solubility index of stored green gram (Vigna radiata) seeds
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 123-129
Studies on improvement of shelf life of custard apple (Annona squamosa L.)
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 130-135
Production and application of natural food colourant from Thermomyces sp
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 136-140
Effect of cooking methods on nutritional quality of rice (Oryza sativa) varieties
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 141-145
Studies on sensory evaluation and microbial count of osmodried karonda (Carissa carandas L.)
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 146-150
Effect of thermal processing and chemical preservatives on the physicochemical and phytochemical parameters of carrot juice
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 151-155
Preparation of therapeutic RTS beverage from aloe vera gel and aonla fruit juice and evaluation of storage stability
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 156-159
Technology development for pulse Extracts blended orange juice and its quality evaluation
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 160-163
Sensory and nutritional evaluation of ready mix prepared from QPM, Bengal gram and soybean
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 164-167
Effect of cultivation practices on nutritional composition of vegetables
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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015): 168-170
Studies on nutrient analysis of two strains of Blue oyster mushroom (Hypsizygus ulmarius CO2 and IIHR Hu1)
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