Optimisation of sugar level and fruit pulp percent for preparation of stirred and set type of Yoghurt from toned milk.
The Effects of packaging material and storage condition on physicochemical quality and shelf stability of dried tomato powder
Effects of packaging material and storage condition on physicochemical quality and shelf stability of dried tomato powder
New challenges and novel approaches in toxicology.
Haematological indices, In-vivo antioxidant and Hypolipidemic activities of Infused beverages from Red Sorghum Bran-Roselle Calyx-Avocado leaf Flour Blends
Evaluation of selected spices and herb extracts on oxidative stability, microbial and sensory quality of fermented cow milk butter.