ఫుడ్ అండ్ న్యూట్రిషనల్ డిజార్డర్స్ జర్నల్

పరిశోధన వ్యాసం

Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato

• Rehab A Mostafa, Maha IK Ali* and Maha A Mahmoud

పరిశోధన వ్యాసం

Proteolysis of Reduced-Salt Cheddar Cheese as Affected by Casein to Fat Ratio, Rennet, and pH at Drainage

• *Ali Sheibani, Ayyash M, Vasiljevic T and Vijay K. Mishra

పరిశోధన వ్యాసం

Unhealthy Diet in Children with Cancer: A Case-Reference Study

• Annalisa Passariello

పరిశోధన వ్యాసం

Antimicrobial Activity of Bifidobacterium breve against Aspergillus flavus and its Control in Fresh Fermented Sausage

• Eldeep GSS and Mokhtar SM

పరిశోధన వ్యాసం

Effect of BMI, Food Preference and Working Pattern on Coronary Heart Disease in the Southern Region of Bangladesh

• Lesa KN, Ferdous R and Reyad Rocky

పరిశోధన వ్యాసం

Development of Nutraceutical Rich Tender Coconut Water Mixed Fruit Juices Jelly and Its Physico-Chemical Characteristics

• Kavitha B, Sugasini D, Poorna CR Yalagala and P Kumar2