Downloads: Journal of Food Science and Technology Vol 10

Brown Rice: Nutritional Composition and Health Benefits

https://nefosta.org.np/media/Brown_Rice_.pdf

Development and Assessment of Shelf-Stable Spicy Snacks Prepared from Buffalo Tripe by Incorporating Sichuan Pepper (Timur)

https://nefosta.org.np/media/Timur_.pdf

Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese

https://nefosta.org.np/media/Quality_Evaluation_of_Kiwi_Juice_pp_7-10.pdf

Preparation Process, Sensory Profile and Chemical Composition of Sargyangma - A Traditional Food of Limbu Community

https://nefosta.org.np/media/Preparation_Process_Sensory_Profile_and_Chemical.pdf

Evaluation of Modified Sorghum Starches and Biodegradable Films

https://nefosta.org.np/media/Evaluation_of_Modified_Sorghum_Starches_pp_11-17.pdf

Encapsulation of Saccharomyces cerevisiae in Alginate Beads and its Application for Wine Making

https://nefosta.org.np/media/Encapsulation_of_Saccharomyces_cerevisiae_in_Alg.pdf

Application of Swertia Chirayita (Roxb. ex Fleming) Karst in Wheat Flour to Design Health Food

https://nefosta.org.np/media/Application_of_Swertia_Chirayita__pp_1-6.pdf