Journal of Current Research in Food Science
2021, Vol. 2, Issue 2, Part B
| Title and Authors Name |
|---|
Flaxseed properties and its application in food industry: A Review Shinde EM, Gajmal DB, Dr. Pawar VS and Rodge SM J. Curr. Res. Food Sci., 2021; 2(2): 87-93 |
A study of biotechnology advances in the production of lactobionate by different processing methods Shinde EM, Gajmal DB, Pawar VS and Rodge SM J. Curr. Res. Food Sci., 2021; 2(2): 94-97 |
Examination of hygienic practices and food safety measures among kitchen staff in selected second cycle schools in the Sunyani municipality of Ghana Gifty Nyanta Karikari, Patricia Glago and Vivian Akomah Adjei J. Curr. Res. Food Sci., 2021; 2(2): 98-102 |
Nutritional quality assessment of optimized cereal- based complementary foods fortified with Moringa oleifera Saidu Y, Isa SA, Jibrin B, Turaki AA and Yusuf AB J. Curr. Res. Food Sci., 2021; 2(2): 103-111 |
The comparative physical appearances of different food products made from different composition of quinoa and ragi flour Parul Yadav and Dr. Priyanka Suryavanshi J. Curr. Res. Food Sci., 2021; 2(2): 112-117 |
Improved nutritional value and health benefits of biscuits: A systematic review Rita Mondal, Souvik Tewari, Moumita Das and Ranajit Kumar Khalua J. Curr. Res. Food Sci., 2021; 2(2): 118-120 |
Genetic diversity and performance evaluation of cauliflower Ahmed Hussien, Ahmad Al-Menshawy and Mohamed Ouf J. Curr. Res. Food Sci., 2021; 2(2): 121-124 |
Manufacturing of yogurt with corn milk and added probiotics Maria Ufnalska and Lukasz Kloc J. Curr. Res. Food Sci., 2021; 2(2): 125-127 |
