Nutritional Approach of Carob Pulp Powder “Ceratonia siliqua L.’’ from Algeria: Potential as Cocoa Substitute in Chocolate Formulations
Character-based Diagnostic Keys, Molecular Identification and Phylogenetic Relationships of Fishes based on Mitochondrial Gene from Pulicat Lake, India: A Tool for Conservation and Fishery Management Purposes
Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation
Investigating the Health Impacts of Plant-based Milk Ingredients: Additives and Oxalate
Genetic base of Indian chickpea (Cicer arietinum L.) varieties revealed by pedigree analysis
Influence of incorporation of blends of guar gum and acacia gum in the preparation of chocolate flavoured milk