Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk

Effect of incorporation of minced broiler skin and whole egg malange on the quality of chicken meat patties

An investigation on fermentative changes during the production of food bio-colours through solid state fermentation of broken rice by Monascus purpureus (MTCC 410)

Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies

Effect of pretreatments on drying characteristics of Thompson seedless grapes

Quality of cooked goat meat sausages incorporated with goat tripe