Effect of inulin, fructooligosaccharides and L. acidophilus in formulating a synbiotic yoghurt   

InfIuence of Partially Hydrolyzed Guar Gum, Psyllium and Inulin as on Physicochemical, Characteristics of Shrikhand

Effects of Soy Protein Isolate and Inulin on Physico-chemical and Organoleptic Qualities of Low-fat Duck Meat Sausages

Characteristics of Sugar Palm Sap Powder (Arenga pinnata Merr.) Produced using the Foam-mat Drying Method with Various Encapsulant Agents

Evaluation of Functional and Sensory Properties of Ice-cream Incorporating Sea Buckthorn Seed Oil Microcapsules

Effect of Different Smoking Methods and Levels of Fat on the Polycyclic Aromatic Hydrocarbon (PAHs) in Buffalo Meat Sausages

Comparing Various Machine Learning Algorithms for Sugar Prediction in Chickpea using Near-infrared Spectroscopy