Monitoring Some Physicochemical and Bacteriological Parameters and Sensory Analysis of Juniperus phoenicea L. Leaves-supplemented Goat Milk: A South-western Algerian Traditional Flavored and Fermented Product

Impact of Adjunct Culture on Colour, Texture, Sensory and Microbiological Parameters of Goat Milk White Brined Cheese during Ripening

Development of Maize based Composite Flour Cheela and its Effect on Nutritional, Sensory Characteristics and Quality Parameters

Evaluating the Suitability of Orange Pulp Meal as a Partial Substitute of Corn on the Chemical and Sensorial Properties of Broiler Meat (Pectoralis major)

Preparation and Sensory Evaluation of Proso Millet Ready to Eat Khakhra

Comparative Study on Physico-chemical and Sensory Properties of Vinegar Produced from Apple Varieties

Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours