Volume 36, Issue 3 (September 2017)
In this issue (16 articles)
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Malting: An indigenous technology used for improving the nutritional quality of grains- A review
DOI : 10.18805/ajdfr.v36i03.8960 | Article Id : DR-1208
Pages 179-183 -
Mineral interrelationship among soil, forage and dairy cattle in temperate sub- alpine zone of Mizoram
DOI : 10.18805/ajdfr.v36i03.8966 | Article Id : DR-1239
Pages 184-190 -
Preparation of khoa burfi using honey as a sweetening agent
DOI : 10.18805/ajdfr.v36i03.8967 | Article Id : DR-1178
Pages 191-194 -
Comparison among investment and return in dairy activity by beneficiaries of Jeevika project in Bihar state, India
DOI : 10.18805/ajdfr.v36i03.8968 | Article Id : DR-1144
Pages 195-196 -
Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices
DOI : 10.18805/ajdfr.v36i03.8964 | Article Id : DR-1147
Pages 197-205 -
Development of polyherbal granules and its nutritional characterization
DOI : 10.18805/ajdfr.v36i03.8970 | Article Id : DR-1209
Pages 214-221 -
Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies
DOI : 10.18805/ajdfr.v36i03.8963 | Article Id : DR-1173
Pages 222-228 -
Comparative studies on general parameters of flowers and leaves of Catharanthus alba and Catharanthus roseus
DOI : 10.18805/ajdfr.v36i03.8972 | Article Id : DR-1245
Pages 241-245 -
Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars
DOI : 10.18805/ajdfr.v36i03.8973 | Article Id : DR-1155
Pages 246-250 -
Comparison of extraction methods and solvents for total phenolics from dairy waste
DOI : 10.18805/ajdfr.v36i03.8965 | Article Id : DR-1283
Pages 251-255 -
Sensory evaluation of pearl millet cultivars grown in I-C Zone of Rajasthan
DOI : 10.18805/ajdfr.v36i03.8974 | Article Id : DR-1123
Pages 256-259 -
Effect of different drying and grinding methods on biochemical properties of sweet orange peel powder
DOI : 10.18805/ajdfr.v36i03.8975 | Article Id : DR-1238
Pages 260-263 -
Use of finger millet in cookies and their sensory and nutritional evaluation
DOI : 10.18805/ajdfr.v36i03.8962 | Article Id : DR-1172
Pages 264-266