JOURNALS LIST
   
  ASIAN JOURNAL OF ENVIRONMENTAL SCIENCE
  THE ASIAN JOURNAL OF EXPERIMENTAL CHEMISTRY
  ASIAN JOURNAL OF HOME SCIENCE
  ASIAN SCIENCE
  THE ASIAN JOURNAL OF ANIMAL SCIENCE
  ASIAN JOURNAL OF BIO SCIENCE
  FOOD SCIENCE RESEARCH JOURNAL
  ENGINEERING AND TECHNOLOGY IN INDIA
  INTERNATIONAL JOURNAL OF PHYSICAL EDUCATION
   
     
  FOOD SCIENCE RESEARCH JOURNAL         Volume 9: Issue 2 , October 2018   Pg.
     
  RESEARCH ARTICLE  
  Evaluation of physical, nutritional and sensory characteristics of cookies developed with bio-fortified pearl millet–Priti G. Kale, K. P. Babar, D. T. Bornare and P. R. Vairagar 223
  Nutritional status of pre-school children residing in urban areas of Bikaner city–Surbhi Shekhawat and Madhu Goyal 231
  Food security for sustainable agriculture development: A perception of women empowerment in Rajasthan, India–Aishwarya Dudi and M.L. Meena 238
  Acceptability of incorporation of jackfruit seed flour in cakes–C. Lalchhandami, Ch. Nganthoibi and Natasha R. Marak 245
  Standardisation and development of antioxidant rich food: Product using broccoli and mushroom –Mamta Jaiswal and NeelamYadav 250
  Consequences and prevalence of iron deficiency anemia in adult women of Sultanpur district–Kiran Agrahari and Arti Yadav 254
  Acceptability sensory evaluation of products by using waste portion of vegetables and fruits– Archana Singh and Anchal Srivastava 259
  Assessment of the nutritional status among rural (6 -12 year) school going children– Sumil Ameta 263
  Impact of nutrition counseling on knowledge, attitude and practice of pre-obese employees of University of Agricultural Sciences, Bengaluru– P. Siddarodha, B. Deshpande, D. Vijayalakshmi and M.T. Lakshminarayan 269
  Nutri drinks as a super health food: Product development and sensory evaluation–Kiran Agrahari and Varsha 274
  Value addition to traditional products for iron security–Seema Karva and Pushpa Bharati 278
  Herbal fortification and sensory evaluation in bread–S. Priya, A. Mangala Gowri and V. Perasiriyan 285
  Development of textured vegetable protein (TVP) based on raw jackfruit–H. L. Anila and Suma Divakar 289
  Efficacy and enrichment of the products by using mushroom–Kiran Agrahari and Priya Jaiswal 294
  Assessment on quality attributes of mosambi extract in ohmic heat process–V. Perasiriyan 298
  Formulation of ready-to-cook (RTC) malted little millet based complementary health food–K.B. Suresha, H.M. Jayaprakasha and K.G. Ramya 304
  Process standardization and development of honey based aonla (Phyllanthus emblica) candy–S. D. Katke, P. S. Patil and G. R. Pandhare 311
  Dark chocolate as a antioxidant food: Product development and sensory evaluation–Kiran Agrahari and Ritima Baranwal 318
  Impact of nutrition counselling on food adequacy of expectant hypertensive and diabetic patient– Ashfeeka Islam, Ruma Bhattacharyya and Pranati Das 322
  Germination and fermentation effect on compositional and functional characteristics of sorghum flour– A.V. Gawande, K.P. Babar and D.T. Bornare 327
  Optimization and quality evaluation of nutritious soup mix–Nivedita and Rita Singh Raghuvanshi 336
  Process optimization for enzymatic hydrolysis of whey protein concentrate–Mahadevaiah, H. M. Jayaprakasha and K.B. Suresha 341
 

NEXT

  
 

HEAD OFFICE : HIND INSTITUTE OF SCIENCE & TECHNOLOGY

ASHRAM 418/4 (Numaish Camp), SOUTH CIVIL LINES,
MUZAFFARNAGAR-251 001 (U.P.) INDIA
TALE FAX : 0131-2622221, Mobile : 09410284909
Website : www.researchjournal.co.in; E.mail : researchjournal2005@gmail.com, hahs1624@gmail.com