Value Added in Agarwood Oleoresin Extraction: Benefits of Microwave and Ultrasonic Maceration
Quality Assessment and Comparative Study of Value-added Giblet Pickle Incorporated with Red Calyces of Roselle (Hibiscus subdariffa) and Acetic Acid
Sensory Attributes and Antioxidant Potential of Value-added Products of Grapefruit (Citrus paradisi)
Silage Quality, Nutrient Content and Relative Feed Value of Urea and Molasses Added Sweet Maize [Zea mays (L.) saccharata Sturt.] Silage
Development and Quality Assessment of Value Added Pasta Fortified with Cauliflower Leaf, Carrot and Mushroom Powder
Development, Nutritional and Storage Analysis of Pearl Millet Value-added Traditional Snacks (Namakpara, Mathri) Enriched with Jamun Seed Powder