Development of Training Module on GMP and GHP for Associates in Large Scale Biscuit and Cake Manufacturing Unit: A Scientific Approach

Optimizing Method for Manufacture of Tomato Flavoured Paneer using Response Surface Methodology

Use of Artichoke (Cynara scolymus) Flower Extract as a Substituteto Rennet in the Manufacture of Camel Milk Cheese

Studies on physico-chemical properties of whole milk powder manufactured or sold in Maharashtra, India

Textural Profile Characterizations of White Brined Cheese Manufactured from Sheep’s, Goat’s or Combination Milk Mixtures

Jaggery Making Process and Preservation: A Review