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Table of contents of journal: *Journal of Food Science and Technology

Results: 1-25/134

Authors: Sowbhagya, CM Ali, SZ
Citation: Cm. Sowbhagya et Sz. Ali, Vermicelli noodles and their quality assessment, J FD SCI M, 38(5), 2001, pp. 423-432

Authors: Sogi, DS Singh, S
Citation: Ds. Sogi et S. Singh, Studies on bitterness development in Kinnow juice, ready-to-serve beverage, squash, jam and candy, J FD SCI M, 38(5), 2001, pp. 433-438

Authors: Afaghi, M Ramaswamy, HS
Citation: M. Afaghi et Hs. Ramaswamy, Artificial neural network simulation of Ball and Stumbo formula methods ofthermal process calculations, J FD SCI M, 38(5), 2001, pp. 439-446

Authors: Peshin, A
Citation: A. Peshin, Characterization of starch isolated from potato tubers (Solanum tuberosum L.), J FD SCI M, 38(5), 2001, pp. 447-449

Authors: Aparna, HS Salimath, PV
Citation: Hs. Aparna et Pv. Salimath, Purification of an antigenic glycopeptide from buffalo colostrum, J FD SCI M, 38(5), 2001, pp. 450-452

Authors: Dogra, J Dhaliwal, YS Kalia, M
Citation: J. Dogra et al., Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soybean and its utilization in various Indian leavened products, J FD SCI M, 38(5), 2001, pp. 453-457

Authors: Nambiar, V Seshadri, S
Citation: V. Nambiar et S. Seshadri, Retention of total and beta-carotenes from fresh radish leaves in shallow-fried, steamed/sauteed and baked products of western India, J FD SCI M, 38(5), 2001, pp. 458-461

Authors: Hossain, SA Pal, PK Sarkar, PK Patil, GR
Citation: Sa. Hossain et al., Quality of dudh churpi as influenced by moisture content and drying conditions of prechurpi, J FD SCI M, 38(5), 2001, pp. 462-466

Authors: Shrestha, AK Noomhorm, A
Citation: Ak. Shrestha et A. Noomhorm, Composition and functional properties of fermented soybean flour (kinema), J FD SCI M, 38(5), 2001, pp. 467-470

Authors: Olaoye, JO Babatunde, OO
Citation: Jo. Olaoye et Oo. Babatunde, Development and testing of a milled Shea nut mixer, J FD SCI M, 38(5), 2001, pp. 471-475

Authors: Ram, S Misra, BK Nagarajan, S
Citation: S. Ram et al., Biscuit making quality of advance lines of wheat in India, J FD SCI M, 38(5), 2001, pp. 476-479

Authors: Srivastava, S Thathola, A Batra, A
Citation: S. Srivastava et al., Development and nutritional evaluation of proso millet-based convenience mix for infants and children, J FD SCI M, 38(5), 2001, pp. 480-483

Authors: Mathur, R Lele, SS
Citation: R. Mathur et Ss. Lele, Thermal conductivity measurement technique vis-a-vis quality of fruit, J FD SCI M, 38(5), 2001, pp. 484-486

Authors: Totosaus, A Guerrero, I Montejano, JG
Citation: A. Totosaus et al., Effect of temperature and storage time on chevon and beef protein gels, J FD SCI M, 38(5), 2001, pp. 487-488

Authors: Roy, U Grover, S Neelakantan, S Batish, VK
Citation: U. Roy et al., Mode of inhibition of Aspergillus flavus IARI antifungal substance produced by Lactococcus lactis subsp lactis CHD 28.3, J FD SCI M, 38(5), 2001, pp. 489-492

Authors: Mandal, PK Rao, VK Kowale, BN
Citation: Pk. Mandal et al., Quality of buffalo meat sausages containing decolourized globin protein isolate, J FD SCI M, 38(5), 2001, pp. 493-494

Authors: Doodnath, L Badrie, N
Citation: L. Doodnath et N. Badrie, Processing and quality evaluation of ready-to-serve watermelon nectars, J FD SCI M, 38(5), 2001, pp. 495-498

Authors: Mittal, AK Gupta, KC Sand, NK
Citation: Ak. Mittal et al., Natural aroma chemicals as potato tuber sprouting inhibitor, J FD SCI M, 38(5), 2001, pp. 499-501

Authors: Gandhi, AP Kotwaliwale, N Kawalkar, J Srivastav, DC Parihar, VS Nadh, PR
Citation: Ap. Gandhi et al., Effect of incorporation of defatted soyflour on the quality of sweet biscuits, J FD SCI M, 38(5), 2001, pp. 502-503

Authors: Ahmed, J Shivhare, US
Citation: J. Ahmed et Us. Shivhare, Effect of pre-treatment on drying characteristics and colour dehydrated green chillis, J FD SCI M, 38(5), 2001, pp. 504-506

Authors: Gupta, HO
Citation: Ho. Gupta, Effect of supplementation of processed maize germ cake on nutritional quality of maize, J FD SCI M, 38(5), 2001, pp. 507-508

Authors: Varadharaju, N Sreenarayanan, VV Thayumanavan, B
Citation: N. Varadharaju et al., Effect of moisture content, temperature and contact time on milling and cooking qualities of rice in conduction parboiling, J FD SCI M, 38(5), 2001, pp. 509-511

Authors: Satyanarayana, A Giridhar, N Balaswamy, K",Shivaswamy,"Rao, DG
Citation: A. Satyanarayana et al., Studies on development of instant chutneys from pudina (mint, Mentha spicata) and gongura (Hibiscus sp), J FD SCI M, 38(5), 2001, pp. 512-514

Authors: Semwal, AD Arya, SS
Citation: Ad. Semwal et Ss. Arya, Studies on the stability of some edible oils and their blends during storage, J FD SCI M, 38(5), 2001, pp. 515-518

Authors: Shaikh, SY Rathi, SD Pawar, VD Agarkar, BS
Citation: Sy. Shaikh et al., Studies on development of a process for preparation of fermented carbonated whey beverage, J FD SCI M, 38(5), 2001, pp. 519-521
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