Potential of Zinc Oxide Nanoparticle for Dietary Fortification in Yoghurt: Physicochemical, Microbiological, Rheological and Textural Analysis

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

Quantification of Structural, Physical, Phyto-nutrient and Rheological Traits in Selected Minor Millets

Physicochemical and Rheological Properties of “Bunium bulbocastanum” Earth-nut Flour

Rheological Properties of Soft Wheat Flour and Sensory Characteristics of Bread Added with Bean Flour (Vicia faba. L)

Exploring the Impact of Varying Fat Content on Milk Properties During Ohmic Heating: A PCA Study of Viscosity Changes Alongside pH Fluctuations

Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat (Fagopyrum esculentum) starch

Influence of incorporation of blends of guar gum and acacia gum in the preparation of chocolate flavoured milk 

Development and characterization of dietary fiber and natural antioxidant supplemented Chhana based sweet dairy product ‘Sandesh’

Quality Characteristics of Goat Milk Yogurt Jelly Drink