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Total Articles (142)
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Research Article
Asian Journal of Dairy and Food Research, volume 42 issue 3 (september 2023): 398-402
Physical and Textural Properties of Gluten Free Biscuits Containing Rice Flour, Soya Flour and Buckwheat Flour
- Article ID DR-1666 |
- doi 10.18805/ajdfr.DR-1666 |
- Online First 09-05-2022
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Research Article
Asian Journal of Dairy and Food Research, volume 40 issue 3 (september 2021): 315-320
Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours
- Article ID DR-223 |
- doi 10.18805/ajdfr.DR-223 |
- Online First 12-06-2021
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Research Article
Asian Journal of Dairy and Food Research, volume 40 issue 3 (september 2021): 301-308
Physico-chemical and Functional Properties of Whole Maize Flour Blended with Wheat and Gram Flour
- Article ID DR-1584 |
- doi 10.18805/ajdfr.DR-1584 |
- Online First 11-06-2021
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Research Article
Asian Journal of Dairy and Food Research, volume 35 issue 3 (september 2016): 255-258
In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour
- Article ID DR-1078 |
- doi 10.18805/ajdfr.v0iof.9617 |
- Online First 07-04-2016
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Full Research Article
Asian Journal of Dairy and Food Research, volume 41 issue 4 (december 2022): 485-489
Nutritional Efficacy of Maize based Functional Flour Developed for Minimizing the Risk of Lifestyle Diseases in Relation to Normal Wheat Flour
- Article ID DR-1826 |
- doi 10.18805/ajdfr.DR-1826 |
- Online First 30-03-2022
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Asian Journal of Dairy and Food Research, volume 43 issue 2 (june 2024): 253-260
Rheological Properties of Soft Wheat Flour and Sensory Characteristics of Bread Added with Bean Flour (Vicia faba. L)
- Article ID DRF-319 |
- doi 10.18805/ajdfr.DRF-319 |
- Online First 03-10-2023
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Full Research Article
Asian Journal of Dairy and Food Research, :
Quality Evaluation of Bread Produced from Wheat Flour (Triticum aevistivum) Fortified with Date Flour (Phoenix dactylifera L.)
- Article ID DRF-258 |
- doi 10.18805/ajdfr.DRF-258 |
- Online First 23-05-2022
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Research Article
Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017): 292-294
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
- Article ID DR-1224 |
- doi 10.18805/ajdfr.DR-1224 |
- Online First 28-11-2017
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Research Article
Asian Journal of Dairy and Food Research, volume 37 issue 1 (march 2018): 61-64
Quality evaluation of differently processed wheat flours
- Article ID DR-1179 |
- doi 10.18805/ajdfr.DR-1179 |
- Online First 01-02-2018
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Full Research Article
Asian Journal of Dairy and Food Research, volume 41 issue 3 (september 2022): 356-360
Quality and Sensory Characteristics of Cookies Fortified with Soybean and Rice Bran Blended Flour
- Article ID DRF-266 |
- doi 10.18805/ajdfr.DRF-266 |
- Online First 23-05-2022
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