International Journal of Science and Research (IJSR)
Food Science
Downloads: 179 | Views: 904
Food Science, India, Volume 7 Issue 10, October 2018
Pages: 300 - 302Food Crisis
Suraj Panpatte | Virendra Takale
Downloads: 179 | Views: 854
Food Science, India, Volume 7 Issue 12, December 2018
Pages: 493 - 495To Evaluate the Organoleptic Quality of Optimised Nutrient Bar
Srivastava Ananya | Mishra Sunita
Downloads: 176 | Views: 1132
Food Science, Iraq, Volume 6 Issue 8, August 2017
Pages: 589 - 593Application of Cactus Cladodes Mucilage (Opuntia ficus-indica) as an Eco-Friendly Natural Coagulant and Flocculent Aid with Alum for Potable Water Treatment
Inas M. Al-aubadi | Luay Q. Hashim
Downloads: 174 | Views: 958
Food Science, Egypt, Volume 5 Issue 12, December 2016
Pages: 798 - 805Improving Red Color of Some Food Products using Red Beet Powder
Ibraheem | A. A | Makpoul.K.R | Amira M. Shokry
Downloads: 174 | Views: 1189
Food Science, India, Volume 7 Issue 4, April 2018
Pages: 82 - 84Nutrition Profile of the Tribal (Bhoksa) Women in Bijnor District, Uttar Pradesh
Anmol Lamba | Veena Garg
Downloads: 174 | Views: 1187
Food Science, Nigeria, Volume 8 Issue 4, April 2019
Pages: 1025 - 1030Physico-Chemical Characteristics of Awara Produced from Soybeans Using different Coagulant
Ikya J.K | Ukeyima M | Ibrahim A.K
Downloads: 173 | Views: 872
Food Science, India, Volume 9 Issue 3, March 2020
Pages: 764 - 769Current Development on Meat Tenderization
Divyani Madarkar
Downloads: 172 | Views: 977
Food Science, Sierra Leone, Volume 6 Issue 12, December 2017
Pages: 330 - 334Sensory Evaluation Attributes of Ginger and Alligator Pepper Treated Dried Beef
Halimatu Isata Lumeh | Saidu Kanu | Olajide Phillip Sobukola
Downloads: 172 | Views: 821
Food Science, India, Volume 7 Issue 8, August 2018
Pages: 653 - 654Effect on Supplementation of Oriens? Wheatgrass Capsules in the Haemoglobin Profile
Sasikala Sekar | Deeptha Kumar
Downloads: 172 | Views: 1025
Food Science, Nigeria, Volume 8 Issue 1, January 2019
Pages: 1627 - 1633Physico-Chemical and Nutritional Properties of Cookies from Wheat, Acha and Sprouted Soybeans Flour Blends
Donaldben N.S | Kure O.A | Eke M.O