Development and Effectual Evaluation of Gluten Free Multi Millet Pasta based on Nutritional, Sensory and Colour Characteristics

Estimation of Multi Millet Convenience Products (Noodles, Pasta and Vermicelli) Proximate Composition

Development and Quality Assessment of Value Added Pasta Fortified with Cauliflower Leaf, Carrot and Mushroom Powder

Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough

Biochemical Analysis of Different Wheat Varieties Grown under Various Zones of India

Composition and Pharmacological Benefits of Banana Blossom: A Brief Review

Preparation of Peanut Flour based Thabdi Peda

Nutritional Value and Applications of Spirulina in Functional Foods: A Comprehensive Review 

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