In this issue (14 articles)

1. Studies on physico-chemical properties of whole milk powdermanufactured or sold in Maharashtra, India

   M.R. Patil*, C.D. Khedkar, S.D. Chavan and P.S. Patil

   DOI : 10.18805/ajdfr.v3i1.3569 |    Article Id : DR-1086

   Pages 177-186

2. Heat stability improvement of antimicrobial whey proteins fromyak milk and colostrum at various acidic conditions

   Shimo Peter Shimo^1,2*, WU Xiaoyun^1,2, Ding Xuezhi^1,2 and Yan Ping^1,2

   DOI : 10.18805/ajdfr.v3i1.3570 |    Article Id : DR-109

   Pages 187-195

3. Studies on preparation of composite dairy food-bottle gourd burfi

   Anurag* and R. Chawla 

   DOI : 10.18805/ajdfr.v3i1.3571 |    Article Id : DR-1007

   Pages 196-200

4. Effect of feeding water soaked rapeseed-mustard cake (Brassica juncea)based diet on the performance of lactating cows

   M. Palanivel* and Kusumakar Sharma 

   DOI : 10.18805/ajdfr.v3i1.3572 |    Article Id : DR-1033

   Pages 201-205

5. A comparative study of bacterial load under individual and communitymilking system in Kolar district of Karnataka

   S. Mohankumar*, K. Satyanarayan, V. Jagadeeswary and L. Manjunatha

   DOI : 10.18805/ajdfr.v3i1.3573 |    Article Id : DR-1101

   Pages 206-209

6. Factors affecting the preference of bovine by dairy farmersin the South-Bihar Alluvial Plain Zone

   Sanjeev Kumar*, Ritu Chakravarty, A.K. Chakravarty¹, Mukesh Bhakat², Niketha L. and Bagish Kumar

   DOI : 10.18805/ajdfr.v3i1.3574 |    Article Id : DR-1005

   Pages 210-213

7. Influence of incorporation of blends of guar gum and acacia gum inthe preparation of chocolate flavoured milk

   B.A. Jadhav* and V.S. Pawar 

   DOI : 10.18805/ajdfr.v3i1.3575 |    Article Id : DR-1045

   Pages 214-216

8. Phytosterol and its esters as novel food ingredients: A review

   Rekha Chawla*, Sivakumar S and Nitika Goel 

   DOI : 10.18805/ajdfr.v3i1.3576 |    Article Id : DR-1020

   Pages 217-226

9. Development and quality assessment of Functional Food Supplement(FFS) for the management of lifestyle diseases

   U. Krishnaja* and P. Mary Ukkuru

   DOI : 10.18805/ajdfr.v3i1.3577 |    Article Id : DR-932

   Pages 227-233

10. Nutritional evaluation of value added products developed by usingdehydrated garden cress (Lepidium sativum)

    Manisha Verma*, Kiran Grover and Navjot Kaur

    DOI : 10.18805/ajdfr.v3i1.3578 |    Article Id : DR-1074

    Pages 234-240

11. Development of energy bar utilizing potato extrudates

    Namrata Ankush Giri¹*  and D. Mridula²

    DOI : 10.18805/ajdfr.v3i1.3579 |    Article Id : DR-1031

    Pages 241-246

12. Nutritional evaluation of low cost supplementary food

    Murlidhar Ingle*¹ and Radhika Nawkar²

    DOI : 10.18805/ajdfr.v3i1.3580 |    Article Id : DR-1108

    Pages 247-250

13. Availability of iron and iodine from commonly consumed recipesusing double fortified salt

    Shikha Bathla* and Kiran Grover

    DOI : 10.18805/ajdfr.v0iof.11152 |    Article Id : DR-1043

    Pages 251-254

14. In vitro digestibility of tempeh flours and preparation of instantsoupmixes of greengram- Rice tempeh flour

    P.S Lakshmy* and K.T. Suman

    DOI : 10.18805/ajdfr.v0iof.9617 |    Article Id : DR-1078

    Pages 255-258