The journal publishes original research articles in the field of Dairy and Food Science and focuses on new developments.
Studies on physico-chemical properties of skim milk powder sold in Maharashtra
Somatic cell count as a monitoring system for hygienic milk production in India: A review
Tribal dairy farming status in the Northern Hills Zone of Chhattisgarh state, India - An survey research
Development of yogurt with bioactive molecules
A pragmatic approach to addressing needs of dairy and crop production system in the peri-urban area of Bengaluru, India
Impact of physico-chemical properties of mix on the final quality of ice-cream
Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat (Fagopyrum esculentum) starch
Complementary health food rich in micronutrients
Rationalization of storage atmospheric composition of freshly treated white button mushroom (Agaricus bisporus) packed with moisture absorber
Biological protein quality and phytic acid content of domestically processed kidney beans (Phaseolus Vulgaris)
Sensory and nutritional evaluation of milk based weaning food
Nutritional evaluation of sugar free aonla candy
Quality evaluation of low chill peach cultivars for preparation of ready-to-serve ‘Nectar’ drink
Nutritional composition of fruit of four date palm (Phoenix dactylifera L.) cultivars grown in Haryana, India
Standardization of technology for development of Soft date (Pheonix dactylifera) toffee as a nutritional enrichment of confectionery
Effect of domestic processing on physico chemical and nutritional quality of fenugreek cultivars
Preparation of flavored candy from central core of banana pseudostem
