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  ENGINEERING AND TECHNOLOGY IN INDIA
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  FOOD SCIENCE RESEARCH JOURNAL         Volume 7: Issue 2 , October 2016   Pg.
     
 

PREVIOUS

  
  Acceptability and nutritent content of developed iron rich toffee–T.N. KHAN, J.P. NERLEKAR AND V.S. ZANVAR 281
  Sensory evaluation of value added products using nutrimix beneficial for diabetes–T. GAYATRI AND PUNAM AGARWAL 286
  Computers in providing nutrition education to osteoporotic patients: An Ardent need–RENU PALIWAL AND AARTI SANKHALA 292
  Development of recipes from garden cress seeds and its effect on anaemic patients–RICHA DASHORA AND MADHU CHOUDHARY 299
     
  A REVIEW  
  Nutritional potential of indigenous fruits and vegetables–DASHRATH BHATI AND VIBHA ACHARYA 306
  Electronic nose and their application in food industries–PRIYANKA HANDA AND BHUPINDER SINGH 314
  An overview of mid-day meal scheme in Karnataka –BHARATI C. MIRAJKAR, USHA RAVINDRA AND T. NARAYANASWAMY 319
  Significance of prebiotics, probiotics and synbiotics as health potentiators–MONIKA THAKUR 327
  Fruits and vegetables: Nature’s gift to obtain better health through antioxidants–DASHRATH BHATI 335
     
  A CASE STUDY  
  Assessment of dietary micronutrient deficiency among adolescent girls–JYOTITAK AND NIKITA WADHAWAN 340
     
  RESEARCH NOTE  
Functional properties of peanut protein isolates–TAMBA S. SONDA AND SANPHA KALLON 345

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