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Total Articles (15)
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Research Article
Asian Journal of Dairy and Food Research, volume 35 issue 2 (june 2016): 143-148
Effect of incorporation of Paneer whey on dough characteristics and organoleptic attributes of milk bread
- Article ID DR-1002 |
- doi 10.18805/ajdfr.v0iof.9615 |
- Online First 26-03-2016
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Asian Journal of Dairy and Food Research, volume 42 issue 2 (june 2023): 210-215
Quality Characteristics and Sensory Attributes of Dough and Bread Fortified by Carob, Malt and Soybean Flours
- Article ID DRF-272 |
- doi 10.18805/ajdfr.DRF-272 |
- Online First 10-01-2023
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Asian Journal of Dairy and Food Research, :
Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread
- Article ID DR-2208 |
- doi 10.18805/ajdfr.DR-2208 |
- Online First 21-08-2024
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Asian Journal of Dairy and Food Research, :
Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough
- Article ID DR-2161 |
- doi 10.18805/ajdfr.DR-2161 |
- Online First 13-05-2024
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Bhartiya Krishi Anusandhan Patrika, volume 38 issue 2 (june 2023): 167-171
Development of Fish Cracker from Indian Major Carp, Labeo catla
- Article ID BKAP617 |
- doi 10.18805/BKAP617 |
- Online First 05-06-2023
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Research Article
Legume Research, volume 40 issue 4 (august 2017): 677-683
Effects of sowing ratio and harvest periods on hay yields, quality and competitive characteristics of Hungarian vetch – cereal mixtures.
- Article ID LR-332 |
- doi 10.18805/lr.v0i0.8411 |
- Online First 20-07-2017
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Research Article
Asian Journal of Dairy and Food Research, volume 39 issue 2 (june 2020): 159-163
Effect of Sugar Replacer (Stevia and Maltitol) on Quality Characteristics of Bread
- Article ID DR-1531 |
- doi 10.18805/ajdfr.DR-1531 |
- Online First 07-07-2020
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Research Article
Legume Research, volume 41 issue 3 (june 2018): 422-427
Mineral contents of forage pea – triticale intercropping systems harvested at different growth stages
- Article ID LR-361 |
- doi 10.18805/LR-361 |
- Online First 19-01-2018
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Research Article
Asian Journal of Dairy and Food Research, volume 37 issue 3 (september 2018): 227-231
Optimization of ingredients composition of non wheat pasta based on cooking quality using response surface methodology (RSM)
- Article ID DR-1331 |
- doi 10.18805/ajdfr.DR-1331 |
- Online First 17-09-2018
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Full Research Article
Asian Journal of Dairy and Food Research, :
Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology
- Article ID DR-2178 |
- doi 10.18805/ajdfr.DR-2178 |
- Online First 14-02-2024
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