Optimization of Extruded Snack Enriched with Coconut Inflorescence Sap Honey: A Promising Supplementary Food among Tribals

Development of energy bar utilizing potato extrudates

Effect of Beetroot Powder Incorporation on the Textural, Sensory and Nutritional Quality of Legume and Oil Seeds Based Snack Bar

Physico-chemical Properties and Cost Analysis of Jaggery based Salubrious Snack Bar

Quality and Shelf Life of Ready to Cook Mozzarella Cheese Stick Snack with Different Packaging Materials and Methods under Refrigerated Storage

Optimization of Machine and Process Parameters for Development of Protein and Antioxidant Rich Composite Food using Twin Screw Extruder

Comparative Evaluation of Extruded Complete Feeds based on Finger Millet (Eleusine coracana) Straw, Areca (Areca catechu) Sheath and Maize (Zea mays) Cob in Mandya Lambs

Development, Nutritional and Storage Analysis of Pearl Millet Value-added Traditional Snacks (Namakpara, Mathri) Enriched with Jamun Seed Powder