International Journal of Science and Research (IJSR)
Food Science
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Food Science, Sudan, Volume 8 Issue 3, March 2019
Pages: 503 - 508Effect of Emulsifiers on Some Chemicals and Sensory Properties of Low Fat Mozzarella Cheese
Kamal Awad Abdel Razig | Khansa Saeed Hadi | Mohamed Bakry Eltahe | Awad Elgead Taha Elkabashi | Mohammed Ahamed Kunna
Downloads: 131 | Views: 502
Food Science, Ivory Coast, Volume 8 Issue 6, June 2019
Pages: 568 - 572Physicochemical and Rheological Properties of Acid-Induced Milk Proteins Gel
Cyrille G. Zady | Attien Yao Paul | Kouassi Kouassi Clement
Downloads: 131 | Views: 643
Food Science, Nigeria, Volume 8 Issue 9, September 2019
Pages: 1700 - 1705Effects of Different Natural Antioxidants and Storage Time on Nutritional and Microbiological Qualities of Chicken Sausage
Akinwumi A. O. | Olagoke O. C.
Downloads: 130 | Views: 711
Food Science, India, Volume 5 Issue 1, January 2016
Pages: 734 - 736Quality Characteristics of Crackers Made From Kasuri Methi and Different Flours
Karad V. A. | Jangale R. S. | Karad K. A.
Downloads: 130 | Views: 465
Food Science, Iraq, Volume 6 Issue 2, February 2017
Pages: 460 - 464Implementing of Good Laboratory Practice (GLP) in Food Analysis Laboratories of Baghdad University
Mahmud Abdullah Jasim Alkhafaji
Downloads: 130 | Views: 496
Food Science, Indonesia, Volume 6 Issue 8, August 2017
Pages: 1042 - 1046Identification of Various Colored Monascus sp and its Biopigments and Citrinin Production in RMR
Susana Ristiarini | M. N. Cahyanto | Jaka Widada | Endang S. Rahayu
Downloads: 130 | Views: 517
Food Science, Nigeria, Volume 6 Issue 10, October 2017
Pages: 1572 - 1573Mineral Contents of Ocimum Gratissimum Leaves (African Basil)
Ajayi | Adebola
Downloads: 130 | Views: 654
Food Science, India, Volume 7 Issue 9, September 2018
Pages: 142 - 146Cultural Boundaries and Social Exclusion: A Study of Practices Related to Menstruation Among Women of Koota, Kathua
Jasbir Singh | Dr. Archana Bhat
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Food Science, India, Volume 8 Issue 9, September 2019
Pages: 1068 - 1072Extracted Food Processing Waste Utilize as Natural Antioxident for Oxidative Stability of Ghee
Prerna Srivastava
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Food Science, India, Volume 5 Issue 7, July 2016
Pages: 1710 - 1713Viscosity Studies on Gum Karaya
Rao V. Malladi | A. Radha Gayathri