Journal of Current Research in Food Science
2020, Vol. 1, Issue 1, Part A
| Title and Authors Name |
|---|
Physicochemical profiling of different released and improved desert and cooking banana varieties Mulate Zerihun and Masresha Minuye J. Curr. Res. Food Sci., 2020; 1(1): 01-09 |
Physiochemical analysis of wheat and buckwheat blended flour Syeda Iffat Batool and Muhammad Zakaria J. Curr. Res. Food Sci., 2020; 1(1): 10-15 |
Investigating the bioactive compounds obtained from six seaweeds for food and medical applications M Janarthanan and M Senthil Kumar J. Curr. Res. Food Sci., 2020; 1(1): 23-33 |
Information about Hyperlipidemia Shruti Singh and Virginia Paul J. Curr. Res. Food Sci., 2020; 1(1): 34-36 |
Quality and Therapeutic aspect of camel milk: A review paper Desta Dugassa Fufa and Abebe Haile J. Curr. Res. Food Sci., 2020; 1(1): 37-45 |
Quality evaluation of “Ahuma”: a traditional breakfast porridge meal from African yam bean (Sphenostylis stenocarpa) sold in makurdi metropolis Ikala GU, Ochelle PO and Idoko BO J. Curr. Res. Food Sci., 2020; 1(1): 46-51 |
Herbal wine preparation from agricultural wastes Rohan Thakur J. Curr. Res. Food Sci., 2020; 1(1): 52-55 |
Glycated hemoglobin (HbA1c) and cardiovascular disease: A review Swati Suman and Seema Dey J. Curr. Res. Food Sci., 2020; 1(1): 56-59 |
