Downloads: Journal of Food Science and Technology Vol 11

Journal of Food Science and Technology Nepal (JFSTN): Past, Present and Future

https://nefosta.org.np/media/29710-Article_Text-88071-1-10-20200702.pdf

Detection of Genistein in Soy Protein Isolate and Soymilk Powder by Spectrophotometric and Chromatographic Method

https://nefosta.org.np/media/16920-Article_Text-88070-1-10-20200702.pdf

Preparation and Quality Evaluation of Flaxseed Incorporated Cereal (Oat) Bar

https://nefosta.org.np/media/29693-Article_Text-88069-1-10-20200702.pdf

Identifying the Diversity of Dominant LABs from Fermented Dairy Products Dahi and Yoghurt in Eastern Region of Nepal

https://nefosta.org.np/media/29699-Article_Text-88067-1-10-20200702.pdf

Study on Chemical and Bioactive Components of Different Floral Sources’ Honey in Nepal

https://nefosta.org.np/media/29690-Article_Text-88066-1-10-20200702.pdf

Status of Sodium Nitrite in Meat and Meat Products Available in the Market of Kathmandu, Nepal

https://nefosta.org.np/media/29709-Article_Text-88065-1-10-20200702.pdf

Hygienic Quality of Raw Cows’ Milk at Farm level in Dharan, Nepal

https://nefosta.org.np/media/29686-Article_Text-88064-1-10-20200702.pdf

Study of Nutritional, Phytochemicals and Functional Properties of Mango Kernel Powder

https://nefosta.org.np/media/29708-Article_Text-88063-1-10-20200702.pdf

Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products

https://nefosta.org.np/media/29706-Article_Text-88062-1-10-20200702.pdf

Cheese: Importance and Introduction to Basic Technologies

https://nefosta.org.np/media/29666-Article_Text-88042-1-10-20200702.pdf

Application of Thermal Kinetic Models in Liquid Foods and Beverages with Reference to Ascorbic Acid, Anthocyanin and Furan – a Review

https://nefosta.org.np/media/29645-Article_Text-88041-1-10-20200702.pdf

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