International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
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Cover Page and Index Page

Formulation and evaluation of instant soup mix enriched with microgreens
Pages: 01-08  
Mushroom production-A better option for vegetables in eastern Uttar Pradesh
Pages: 09-12  
Effects of extraction conditions on soluble oxalate content of the germinated paddy rice (Oryza sativa L.)
Pages: 13-16  
Nutritional and sensory evaluation of baked wheat chips incorporated with lotus root (Nelumbo nucifera)
Pages: 17-20  
The effect of various drying methods on the nutritional composition of Lycopersicum esculentum and Abelmoschus esculentus L.
Pages: 21-24  
Quality attributes of maize-based supplementary diets in the in vitro for the management of moderately acute malnourished children
Pages: 25-34  
Effect of different drying techniques and quality evaluation of moringa leaf powder
Pages: 35-38  
Effect of tamarind (Tamarindus indica) extracts leaves on the sensory quality of a local refreshing sorrel (Hibiscus sabdariffa) calyces-based beverage
Pages: 39-47  
Dehydrated star fruit (Averrhoa Carambola L) powder as flavour enhancer in green chutney
Pages: 48-50  
Determination of malting conditions, proximate and biochemical properties of sorghum/millet grains and malts
Pages: 51-58  
Development of an edible coating enriched with cauliflower stalk extracts and star anise essential oil and to evaluate its effect on shelf-life quality of green bell peppers
Pages: 59-63  
Impact of Covid-19 on consumers’ attitude towards food purchase with special reference to Chennai city
Pages: 64-68  
Utilization of coconut flour and coconut milk in the formulation of candy
Pages: 69-71  
Production and evaluation of extruded snacks from Sourghum (Sorghum bicolor l. Moench), soybean (Glycine max (l.) Merr.) and carrot (Daucus carota subsp. sativus)
Pages: 72-77  
Effect of germination on the bulk density of flours and protein isolates from Solojo cowpea (Vigna Unguiculata L. Walp)
Pages: 78-83  
Glycemic index and glycemic load of edible jackfruit parts
Pages: 84-87  
Nutrient composition of microwave cooked pangasius meat and their analysis of proximate, fatty acid and mineral composition
Pages: 88-92  
Corn/tapioca flour added to fish pasta product produced from defattened steam cooked Pangasius fish meat
Pages: 93-99  
Fatty acid composition of raw and different heat treatment of cooked pangasius meat studied by gas chromatography
Pages: 100-106