Ads
    Related paper
  1. Studies on nutritional quality of filled milk beverage prepared with pear pulp
  2. Studies on sensory properties of filled milk beverage prepared with pear pulp
  3. The addition of Syzygium aromaticum essential oil preserves the microbiological and physicochemical quality of the fermented milk beverage during storage
  4. Extraction of Pear (Pyrus Pyrifolia cv. Gola) Fruit Pulp and its Storage Stability
  5. Studies on Quality Parameters in Mango Pulp Stored in Containers at Different Temperatures
  6. Sensory properties of paneer based dessert prepared from rice milk by blending with standardized milk
  7. DETERMINATION OF PHYSICO-CHEMICAL PROPERTIES AND NUTRITIONAL CONTENTS OF AVOCADO PEAR
  8. Bio-fortification of underutilized Himalayan pear and plum- A next hotspot for nutritional strategies of the 'œneglected' micronutrients
  9. COMPARATIVE STUDIES ON NUTRITIVE QUALITY OF BUFFALO AND COW MILK
  10. Comparative Studies on Nutritional Quality of Cattle and Buffalo Meat