Volume 37, Issue 3 (September 2018)
In this issue (14 articles)
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Studies on sensory and textural properties of milk cake using response surface methodology
DOI : 10.18805/ajdfr.DR-1316 | Article Id : DR-1316
Pages 167-174 -
Antimicrobial activity of casein fermentate of probiotic Lactobacillus spp.
DOI : 10.18805/ajdfr.DR-1206 | Article Id : DR-1206
Pages 175-181 -
Chemical composition and mineral profile of concentrate feeds from dairy farms of Varanasi, India
DOI : 10.18805/ajdfr.DR-1378 | Article Id : DR-1378
Pages 182-186 -
Effect of defatted soy flour and concentration of stevia on physico-chemical and sensory characteristics of rasgulla
DOI : 10.18805/ajdfr.DR-1358 | Article Id : DR-1358
Pages 187-191 -
Nutritional and hygienic quality of raw milk intended for consumption in the region of Guelma, Algeria
DOI : 10.18805/ajdfr.DR-123 | Article Id : DR-123
Pages 192-196 -
Formulation of hypotonic electrolyte re-hydration whey drinks from paneer and cheese whey
DOI : 10.18805/ajdfr.DR-1360 | Article Id : DR-1360
Pages 197-201 -
Utilization of fruit and vegetable pomace as functional ingredient in bakery products: A review
DOI : 10.18805/ajdfr.DR-1369 | Article Id : DR-1369
Pages 202-211 -
Role of pigeon pea (Cajanus cajan L.) in human nutrition and health: A review
DOI : 10.18805/ajdfr.DR-1379 | Article Id : DR-1379
Pages 212-220 -
Development of chocolates enriched with prebiotics from ash gourd seeds
DOI : 10.18805/ajdfr.DR-1345 | Article Id : DR-1345
Pages 221-226 -
Preparation and quality assessment of apple bar from different varieties
DOI : 10.18805/ajdfr.DR-1354 | Article Id : DR-1354
Pages 242-245 -
Ultrasound assisted extraction of curcumin
DOI : 10.18805/ajdfr.DR-1356 | Article Id : DR-1356
Pages 250-252