Downloads: Journal of Food Science and Technology Vol 07

Processing Effect on Phytic Acid and Inorganic Phosphorus Content of Soybean (Glycine max, Brown var.)

A Study on Standard of Buffalo Meat Hygiene in Dharan

Effect of Pasteurization Temperature on the Quality of Goat Cheese

Microbiological Analysis of Ice-cream Sold in Kathmandu Valley

Millet (Eleusine coracana) Flour Forti! cation in Composite Bread

Effect of Combinative Pretreatments on Cellulose-to-Glucose Conversion of Empty Palm Fruit Bunch (EFB)

Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities

Study of Functional Property of Bread Based on Buckwheat and Green Tea

Common Pests and Pesticides used in High Value Crops: A Case Study on Some Selected Districts of Nepal

Optimization of Physical Parameters for Cereals-Pulses Combination Based Extrudates Using Sequential Response Surface Methodology

Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk

Study on the Level of A atoxin M1 Contamination in Raw and Processed Milk Marketed in Kathmandu Valley

Study on Use of Naked Barley (Hordeum vulgare var. Solu Uwa) Malt and Mold Bran as Enzyme Source for Preparation of Whisky

Determination of Organic Acids in Wine and Spirit Drinks by Fourier Transform Infrared (FT-IR) Spectroscopy

Chemical Composition, Anti-neuraminidase, and Anti-atherogenic Activities of the Essential Oil from two Varieties of Alpinia zerumbet Leaves

Replacement of Saturated Animal Fats in Meat Products: A Review

Proteins Play Important Role in Intercellular Adhesion Affecting on Fruit Textural Quality

Scienti c Background of Dairy Protein Digestibility: A Review