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  FOOD SCIENCE RESEARCH JOURNAL           Volume 9: Issue 1 , April 2018 Pg.
  RESEARCH ARTICLE  
Nutrient analysis of the developed low glycemic composite flour for the effective management of diabetes–Shimla Meena, Vimla Dunkwal and Madhu Goyal 1
  Food intake and food adequacy of rural school children in the age group of 7-9 years–Mahima Kumari and Saroj Dahiya 7
  Sensory evaluation and nutritional composition of oat based value added gluten free muffins–Bhawna Mehta and Sudesh Jood 12
  Cultivation of wheat grass and development of value added products incorporting wheat grass juice and wheat grass powder–S. Gautamand G. Saxena 20
  Assessment of nutritional status of school going girls (7-9 years) residing in shelter homes of Udaipur city– Umang Nigam, Sarla Lakhawat and Geetika Sharma 26
  Awareness of consumers towards the nutritional labelling and health claims disclosed on food label– Ayodhya U. Dudhate and Vijaya M. Nalwade 33
  Impact of nutrition education programmes on pregnant and lactating women in Sultanpur district– Kiran Agrahari and Vandana Yadav 38
  Estimation of glycemic index of developed Heartdiabocare functional snack–Rupali Shinde and Asha Arya 42
  Standardisation, nutritional and sensory analysis of jackfruit Halwa–S. Jayashree and D.H. Jayasheela 48
  Studies on physico-chemical properties of whey based custard apple (Annona squamosa L.) pulp beverage– Dipika D. Khodke , K.U. Bidwe, R.R. Shelke and P.A. Kahate 53
  Effect of storage on acceptability and nutrient content of iron rich toffee–T.N. Khan and J.P. Nerlekar 58
  Product development and organolaptic evaluation of pumpkin seed– Mamta Jaiswal and Rachana Baranwal 61
  Food intake, BMI and hemoglobin level of urban adolescent girls–Sanju Devi and Madhu Goyal 64
  Management of nicotine induced anorexia with food cravings– Syed Mohammad Umair, Shaziya Javed and Deeksha Kapoor 71
  Study on qualitative attributes of RTS beverage of mixed fruit using bael and orange under different storage conditions– Devendra Kumar, R.N. Shukla and Sanjeev Kumar 79
  Development of fortified rice based pasta incorporated with spinach powder– Pragya Trivedi 85
  Dietary intake of primary school children among two tribes of Meghalaya– Namita Singh, Shipra Nagar and Ranjita Devi Takhellambam 88
  Nutrition counselling: An effective measure to improve maternal and child nutrition and health– Harmanjot Kaur, Kiran Grover and Navjot Kaur 94
  Development of omega-3 rich food products using soybean and flaxseed– Mamta Jaiswal and Shalini Agrahari 102
  Breakfast consumption pattern and nutritional status of adolescent girls– Divya Jain and Kiran Grover 106
  Preparation of basundi from buffalo milk blended with custard apple (Annona squamosa L.) pulp– D.N. Phalake, S.D. Chavan, R.R. Shelke, S.P. Nage and S.R. Shegokar 112
  Anti-nutritional factors and mineral content of different oat (Avena sativa L.) varieties– Bhawna Mehta and Sudesh Jood 117
  Effect of temperature and relative humidity on variation of physico-chemical properties of storage and packed jaggery– H.N. Ramya, A. Ashwini and Bharati C. Mirajkar 121

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