International Journal of Food Science and Nutrition

ISSN: 2455-4898

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Select 5 to 10 Articles for Binder

Title and Authors Name

Development and quality evaluation of Nutri rich bars using flaxseed and pumpkinseed
Pages: 01-05  
Effect of whisking time on quality of egg omelette: A sensory experiment at home during covid-19 lockdown
Pages: 06-08  
Identification and quantification of phenolic compounds in African bush mango (Irvingia wombolu) fruit, free-radical scavenging activity and the nutritive values of its peel and pulp extracts
Pages: 09-18  
to study about the nutrients and organoleptic evalution of lycopene in pregnant women
Pages: 19-23  
Organoleptic acceptability, nutritional value, glycemic index (GI) and glycemic load (GL) of formulated All - in - One Biriyani
Pages: 24-27  
Studies on standardization of whey based isotonic sports beverages
Pages: 28-33  
Low serum 25(OH) D concentration and its correlation with consumption of vitamin d rich foods among pregnant women in India
Pages: 34-40  
Effect of gamma radiation and packaging on storability of hurda (tender sorghum)
Pages: 41-44  
Development of Biscuits by Incorporation of Pineapple Pomace as Value Addition
Pages: 45-49  
Resveratrol content and its losses upon processing in select peanut accessions
Pages: 50-56  
Pearl millet cookies incorporated with sugar substitutes: Stevia sugar and coconut sugar
Pages: 57-62  
Assessment of food consumption pattern of anganwadi children in Trivandram district, Kerala, India
Pages: 63-68  
Studies on effect of diffrent storage periods on quinoa incorporated whole wheat flour biscuits
Pages: 69-76  
Studies on effect of quinoa flour on sensorial and textural properties of biscuits
Pages: 77-84  
Quality evaluation of bread produced from wheat and defatted coconut flour blends
Pages: 85-89  
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