The journal publishes original research articles in the field of Dairy and Food Science and focuses on new developments.
High pressure processing technology in dairy processing: A review
Composition, nutritional and therapeutic values of goat milk: A review
Influence of Modified Atmosphere Packaging (MAP) on textural properties of Mozzarella cheese during refrigeration storage
Physicochemical changes in GRAS coated and gamma radiated water chestnut (Trapa bispinosa Roxburg) during ambient storage in different storage structures
Effect of vegetables gums on proximate, functional, optical and sensory attributes of catfish nuggets during chilled storage
Effect of autoclaving and cooling on resistant starch formation in rice starch
Effect of incorporation of Paneer whey on dough characteristics and organoleptic attributes of milk bread
Nutritional status of university faculty as influenced by the nutrient intake
Study of inhibition of browning of clarified banana juice
Study on effect of fermentation to the quality parameter of cocoa bean in Indonesia
Influence of storage temperatures on the protein content of french beans (Phaseolus vulgaris L.)
Quality assessment of mustard oil in deep fat frying
Formulation of osmo - dehydrated cashew apple (Anacardium occidentale L.)
