आईएसएसएन: 2157-7110
शोध आलेख
Development and Quality Evaluation of RTS from Mandarin (Citrus reticulata) and Carrot Blend Flavored with Ginger Extract
Physico-Chemical Composition and Functional Properties of Blended Flour Obtained from Lentil, Pumpkin and Barley for Development of Extrudates
Measurement of Phenolic Content and Antioxidant Capacity of Pennyroyal (Mentha pulegium L.) and Microalgae Spirulina platensis Extracted by Steeping, Ultrasonic and Microwave Methods
Improvement of Nutrition Production by Protoplast Fusion Techniques in Chlorella vulgaris
Quick Method for Determination of Fructose-Glucose Ratio in Agave Syrup