వాల్యూమ్ 3, సమస్య 3 (2015)

చిన్న కమ్యూనికేషన్

Using Native and Modified Starch in Processed Cheese Analogue Manufacture to Reduce Cost

• Mohamed ME

పరిశోధన వ్యాసం

Characterization of Natural Orange Juices Employing Physicochemical Properties and FTIR Spectroscopy: A Study with the Storage Time

• Laura Cecilia Bichara, Hernán Enrique Lanús, María Jimena Márquez and Silvia Antonia Brandán

పరిశోధన వ్యాసం

Blood Group Diet Research is the Key to get Precise Results to Improve Human Health

• Sarfraz Hussain, Farhat Rashid, Syeda Mahvish Zahra, Muhammad Umar Nasir and Ayesha Rafique

పరిశోధన వ్యాసం

Evaluation of a Three-Component Plant Derived Extract as Preservative for Fresh Retail Meat

• Paola Del Serrone, Chiara Toniolo and Marcello Nicoletti

పరిశోధన వ్యాసం

Comparative Studies on Deficiency of Calcium in Blood Group AB of Female Hostelized Students with Other Blood Group Types

• Saima Akram and Sarfraz Hussain

పరిశోధన వ్యాసం

Fortification of Yoghurt with Health-Promoting Additives: A Review

• Reeta, Kumar S, Ankita J and Ramadevi N

పరిశోధన వ్యాసం

Behavior of Salmonella typhimurium DT104 during the Manufacturing of Ergo and Ayib, Ethiopian Traditional Fermented Milk Products

• Zelalem Yilma, Gérard Loiseau and Bernard Faye