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Sensory attributes, physico-chemical and cooking quality of pasta formulated with durum wheat semolina and refined wheat flour
Namrata, Shiv Kumar
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1-11
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Exploiting important horticultural and quality traits of some traditional pepper genotypes
Marwa Chouikhi, Riadh Ilahy, Imen Tlili, Thouraya R’him
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12-20
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Farmers’ market: consumer trends, taste, preferences, and characteristics towards buying value added products directly from producer
S. Gayathri, A. Vikraman, V. Vinuchakravarthi, S. Srinivasan
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21-28
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Effect of pretreatment on the shelling strength of cashew nut shell
Ashok Kumar, Swapnali Borah
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29-36
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Effects of postharvest dipping of sodium hypochlorite and hydro-cooling on the quality of ‘Petomech’ tomato fruits
V. P. Mani, A. Abdul-Rahaman, A. C. Nimbare, Y. I. Buonamwen, K. Musah, S. Abdul-Wahab, K. Ghulam
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37-48
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Temperature profile of rice grain during its heating in the domestic microwave oven
Ashok Kumar, Sneh Lata, Rewa Kulshrestha
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49-57
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Quality parameters and consumer acceptance of pomegranate carrot jelly
P. Sree Likhitha, G. Swetha, M. Niharika
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58-66
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Minimizing oil uptake in lotus root chips: leveraging hydrocolloids for improved quality
Kamalish, M.,
G. Gayathri
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67-75
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Proximate composition of Lathyrus sativus (variety Mahateora)
Leena Preeti Lakra, S. Patel, Yashwant Kumar Patel, DSVGK Kaladhar, Meesala Sudhakar, Nikki Agrawal, Swati Rose Toppo
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76-83
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Preservation and extension of shelf life of Malus domestica using edible coating
Shruti K. Patekar, Gopa Sarma
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84-89
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Nutritional composition, phytochemical analysis and in vitro antioxidant activities of locally available jute leaves (Corchorus olitorius L.) found in kokrajhar district of Assam, India
Anuck Islary, Mridul Das, Preeti
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In Press
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