Sensory and Functional Properties of Linum usitatissimum (Flaxseed) Incorporated Pulse based Ready to Cook (RTC) Health Mix for Women of Reproductive Age
Determination of physico-chemical and functional properties of different genotypes of horse gram
Evaluation of Quick Cooking Redgram Dhal (Cajanus cajan L.) Developed with PJTSAU Released Varieties (TDRG - 4, RGT - 1 and WRGE - 122)
Physicochemical, Cooking Quality and Sensory Acceptability of Three Cowpea Varieties Grown in Botswana
Development of Ready to Cook Dehydrated Chicken Cutlet Mix and its Quality Changes During Storage at Ambient Temperature
Development of Ready-to-Cook Meatballs from Broiler Chicken (Gallus gallus domesticus)