International Journal of Food Science and Nutrition

Ch Kranthi Kiran, Bhaskar V, Srinivas Maloo. Development and quality evaluation of Nutri rich bars using flaxseed and pumpkinseed. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 01-05

Asmita Mukundrao Acharya, Abhijeet Arun Gatade. Effect of whisking time on quality of egg omelette: A sensory experiment at home during covid-19 lockdown. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 06-08

Catherine Joke Adeseko. 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. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 09-18

Nidhi Yadav, Sunita Mishra. to study about the nutrients and organoleptic evalution of lycopene in pregnant women. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 19-23

Sujitha S, Chithra R. Organoleptic acceptability, nutritional value, glycemic index (GI) and glycemic load (GL) of formulated All - in - One Biriyani. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 24-27

Kanchana N, Deepa S, Veeranan Arun Giridhari V, Saravana Pandian P, Vijayalakshmi R. Studies on standardization of whey based isotonic sports beverages. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 28-33

Akanksha Bhatnagar, Kusum Mittal. Low serum 25(OH) D concentration and its correlation with consumption of vitamin d rich foods among pregnant women in India. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 34-40

Mate VN, Bakane PH, Gupta SV, Nagdeve MB, Ghorade RB, Pardeshi IL, Badginwar A. Effect of gamma radiation and packaging on storability of hurda (tender sorghum). International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 41-44

Shravya soudarapu, Bhasker Vellanki, Srinivas Maloo. Development of Biscuits by Incorporation of Pineapple Pomace as Value Addition. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 45-49

Prashant Bagade, Vidyasagar PV, Sejal Parmar, KVN Suresh Reddy, Manish K Pandey. Resveratrol content and its losses upon processing in select peanut accessions. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 50-56

P Harika Priyadarshini, Jyothi Kiran Singh. Pearl millet cookies incorporated with sugar substitutes: Stevia sugar and coconut sugar. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 57-62

Abhina B, Anitha Chandran C. Assessment of food consumption pattern of anganwadi children in Trivandram district, Kerala, India. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 63-68

Godase SN, Kotecha PM, UD Chavan. Studies on effect of diffrent storage periods on quinoa incorporated whole wheat flour biscuits. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 69-76

Godse SN, Kotecha PM, Chavan UD. Studies on effect of quinoa flour on sensorial and textural properties of biscuits. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 77-84

Nasiru Bilkisu Umar, Okache Thomas Akobi, Ifeka Calista Oluebubechukwu. Quality evaluation of bread produced from wheat and defatted coconut flour blends. International Journal of Food Science and Nutrition, Volume 5, Issue 5, 2020, Pages 85-89