Acceptability Study of Tomato Puree using Less Explored Genotypes and Their Hybrids

Effect of Alfalfa Seed Gum on the Rheological, Cooking and Textural Properties of Gluten-free Foxtail Millet and Chickpea Flour Noodles

Formulation of Low Sodium Papad by Partially Replacing Sodium Chloride with Calcium Chloride

Major Nutrient and Fatty Acid Compositions of Kadaknath Chicken Reared under the Eastern Himalayan Ecosystem

Valorization of Plantain and Banana Biomass for Production of Sodium Carboxymethyl Cellulose

Effects of Guar Gum-glycerol Edible Coatings on Physicochemical Properties and Shelf-life Extension of Red Dragon Fruit Stored at Ambient Temperature

Proximate Composition and Microbiological Safety of Yogurts Produced by Fermentation of a Milk-Whey Mixture and Supplemented with Fruits

Technical Efficiency of Yak Milk Producers in Eastern Himalayas: A Stochastic Frontier Analysis Approach

Evaluation of Physico-chemical Properties of Yogurt Low Fat Enriched with Malus sylvestris Peel Extract for Antioxidant

Assessment of the Proteolytic Activity of a Coagulating Enzyme Extracted from Thistle Flowers